Intercomparison of methods for the determination of vitamins in foods. Part 1. Fat-soluble vitamins

Peter C. H. Hollman, Jean H. Slangen, Peter J. Wagstaffe, Uta Faure, David A. T. Southgate, Paul M. Finglas
  • The Analyst, January 1993, Royal Society of Chemistry
  • DOI: 10.1039/an9931800475

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http://dx.doi.org/10.1039/an9931800475

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