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Acta Agriculturae Scandinavica Volume 35, 1985 - Issue 2
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Food Science and Technology

Thermal Stability of Vitamin E in Barley

Jouko T. Työppönen Department of Animal Hygiene, College of Veterinary Medicine, Swedish University of Agricultural Sciences, HVC, Box 7023, S-75007, Uppsala, Sweden
&
R. V. Juhani Hakkarainen Department of Animal Hygiene, College of Veterinary Medicine, Swedish University of Agricultural Sciences, HVC, Box 7023, S-75007, Uppsala, Sweden
Pages 136-138 | Received 15 Oct 1984, Published online: 07 Sep 2009

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Yu Shen, Ephraim Philip Lansky & Eviatar Nevo. (2010) Wild Barley—Harbinger of biodiversity. Biodiversity 11:3-4, pages 19-25.
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Il Hwan Ryu & Tae Oh Kwon. (2013) Optimization of Macerating Enzymatic Extraction Process and Components Change of Extract of Rubus coreanus Miq. Fruit. Korean Journal of Medicinal Crop Science 21:2, pages 97-104.
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K.S. Liu & R.A. Moreau. (2008) Concentrations of Functional Lipids in Abraded Fractions of Hulless Barley and Effect of Storage. Journal of Food Science 73:7.
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Henryk Zielinski. 2008. Tocotrienols. Tocotrienols 23 42 .
Ronald Eitenmiller & Junsoo LeeJunsoo Lee. 2004. Vitamin E. Vitamin E 285 322 .
B. O. RONÉUS, R. V. J. HAKKARAINEN, C. A. LINDHOLM & J. T. TYÖPPÖNEN. (2010) Vitamin E requirements of adult Standardbred horses evaluated by tissue depletion and repletion. Equine Veterinary Journal 18:1, pages 50-58.
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