Vitamin E content of foods
Journal of the American Dietetic AssociationPublished 1 December 1979
Patrick J. McLaughlin, John L. Weihrauch
Citations266
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TL;DR
Tables showing representative values for the vitamin E content of human foods have been developed from all the available reliable information and the biologic activities of these forms are used to calculate approximate vitamin activity values of representative foods.
Abstract
Here is a preview of figures to be included in the various sections of the revised Agricultural Handbook No. 8 as they are released by the USDA.
Keywords
Medicine
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