Institute of Food Science and Human Nutrition, Leibniz University of Hannover, Hannover, Germany
German Institute of Food Technologies, Quakenbrück, Germany.
Institute of Food Science and Human Nutrition, Leibniz University of Hannover, Hannover, Germany;
Copyright © 2012 Inga Schneider, Ute Bindrich, Andreas Hahn et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
I. Schneider, U. Bindrich and A. Hahn, "The Bioavailability of Vitamin E in Fortified Processed Foods,"
Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 329-336. doi:
10.4236/fns.2012.33048.