Pages that link to "Q47157084"
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The following pages link to Scientific Opinion on Dietary Reference Values for vitamin E as α-tocopherol (Q47157084):
Displaying 12 items.
- Vitamin E Content and Composition in Tomato Fruits: Beneficial Roles and Bio-Fortification (Q26775737) (← links)
- Fat-soluble vitamin intake from the consumption of food, fortified food and supplements: design and methods of the Belgian VITADEK study (Q33696937) (← links)
- Nutrigenomics of extra-virgin olive oil: A review. (Q34539068) (← links)
- Intake of Fat-Soluble Vitamins in the Belgian Population: Adequacy and Contribution of Foods, Fortified Foods and Supplements (Q38628933) (← links)
- Chromatographic Separation of Vitamin E Enantiomers. (Q39122083) (← links)
- The impact of micronutrient status on health: correlation network analysis to understand the role of micronutrients in metabolic-inflammatory processes regulating homeostasis and phenotypic flexibility (Q42030121) (← links)
- The Content of Tocols in South African Wheat; Impact on Nutritional Benefits (Q47124926) (← links)
- Vitamin E Bioavailability: Mechanisms of Intestinal Absorption in the Spotlight (Q47141039) (← links)
- Vitamin E and protection of DNA, proteins and lipids from oxidative damage: evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006 (Q47158146) (← links)
- Dietary reference values for vitamin K (Q47186317) (← links)
- Beneficial effects of enrichment of chicken meat with n-3 polyunsaturated fatty acids, vitamin E and selenium on health parameters: a study on male rats. (Q47914064) (← links)
- Evaluation of bioactive compounds in black table olives fermented with selected microbial starters (Q48098292) (← links)