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α- and γ-Tocopherol Content of Selected Foods in the Mexican Diet: Effect of Cooking Losses

✍ Scribed by Wyatt, C. Jane; Carballido, S. Pérez; Méndez, R. O.

Book ID
124056815
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
73 KB
Volume
46
Category
Article
ISSN
0021-8561

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