ShareDetermination by HPLC of changes in tocopherol levels in spinach after industrial processing.
Author(s) : MURCIA M. A., VERA A., GARCIA CARMONA F.
Type of article: Article
Summary
Proportioning of alpha, beta, delta, alpha-3 and gamma tocopherols and of tocopherol acetate in raw, frozen and canned spinach. The tocopherol contents decrease during canning but remain stable during freezing.
Details
- Original title: Determination by HPLC of changes in tocopherol levels in spinach after industrial processing.
- Record ID : 1994-0317
- Languages: English
- Source: J. Sci. Food Agric. - vol. 60 - n. 1
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
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