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Effect of ionising radiation on the vitamin E content of foods and on pure tocopherol and tocopheryl acetate. Influence of conditions of irradiation.

Johannes Friedrich Diehl

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Key concepts: Tocopherol, Tocopheryl acetate, Vitamin E, Ionizing radiation, Food irradiation, Food science, Irradiation, Chemistry

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Effect of ionising radiation on the vitamin E content of foods and on pure tocopherol and tocopheryl acetate. Influence of conditions of irradiation. — Research Paper | ScholarLens