Publication: α-Tocopherol in vegetable oils
| dc.contributor.author | S. Changbumrung | en_US |
| dc.contributor.author | T. Buavatana | en_US |
| dc.contributor.author | P. Migasena | en_US |
| dc.contributor.other | Mahidol University | en_US |
| dc.date.accessioned | 2018-04-30T08:35:46Z | |
| dc.date.available | 2018-04-30T08:35:46Z | |
| dc.date.issued | 1980-12-01 | en_US |
| dc.description.abstract | The α-tocopherol concentration was determined in cooking vegetable oils. The lowest concentration of α-tocopherol was found in coconut oil. Soybean oil, peanut oil and rice bran oil showed similar ranges of α-tocopherol concentration. A high concentration of α-tocopherol was found in palm oil and in corn oil. The combination of single vegetable oils affected the α-tocopherol concentration as shown in the samples of mixed oils. The ratio of α-tocopherol to polyunsaturated fatty acids had been calculated. | en_US |
| dc.identifier.citation | International Journal for Vitamin and Nutrition Research. Vol.50, No.3 (1980), 242-246 | en_US |
| dc.identifier.issn | 03009831 | en_US |
| dc.identifier.other | 2-s2.0-0019167409 | en_US |
| dc.identifier.uri | https://repository.li.mahidol.ac.th/handle/20.500.14594/11057 | |
| dc.rights | Mahidol University | en_US |
| dc.rights.holder | SCOPUS | en_US |
| dc.source.uri | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0019167409&origin=inward | en_US |
| dc.subject | Agricultural and Biological Sciences | en_US |
| dc.subject | Medicine | en_US |
| dc.title | α-Tocopherol in vegetable oils | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| mu.datasource.scopus | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0019167409&origin=inward | en_US |