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Original Articles

Vitamin E Content of Margarine and Reduced Fat Products Using a Simplified Extraction Procedure and HPLC Determination

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Pages 1227-1238 | Received 15 Jul 1997, Accepted 11 Aug 1997, Published online: 16 Aug 2006

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S. Armenta, J. Moros, S. Garrigues & M. De La Guardia. (2010) The Use of Near-Infrared Spectrometry in the Olive Oil Industry. Critical Reviews in Food Science and Nutrition 50:6, pages 567-582.
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F.J Rupérez, D Martı́n, E Herrera & C Barbas. (2001) Chromatographic analysis of α-tocopherol and related compounds in various matrices. Journal of Chromatography A 935:1-2, pages 45-69.
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L. Ye, W.O. Landen & R.R. Eitenmiller. (2006) Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β‐Carotene of Reduced‐Fat Mayonnaise. Journal of Food Science 66:1, pages 78-82.
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P?M Bramley, I Elmadfa, A Kafatos, F?J Kelly, Y Manios, H?E Roxborough, W Schuch, P?J?A Sheehy & K-H Wagner. (2000) Vitamin E. Journal of the Science of Food and Agriculture 80:7, pages 913-938.
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