Interaction of α-tocopherol with fatty acids in membranes and ethanol
✍ Scribed by William Stillwell; William Ehringer; Stephen R. Wassall
- Book ID
- 115730098
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 899 KB
- Volume
- 1105
- Category
- Article
- ISSN
- 0005-2736
No coin nor oath required. For personal study only.
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The surface pressures of ortocopherol analogs, fatty acids, and their mixtures were measured in their spread monolayers at an air-water interface. The surface pressure-area isotherms for the mixed monolayers of c~-tocopherol and either stearic acid, oleic acid or linoleic acid deviated positively fr
HPLC and GC methods were used for the analysis of 33 foodstuffs divided into 7 groups: cereals, oils and fats, milk and dairy products, meat, eggs and poultry, fish and nuts. The richest sources of a-tocopherol (a-T), seed oils, show considerable variations of a-T (11.0 mg% soybean oil-44.88 mg% sun