C: Food Chemistry
Tocol Composition and Supercritical Carbon Dioxide Extraction of Lipids from Barley Pearling Flour
Article first published online: 19 NOV 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 11, pages C1643–C1650, November 2013
How to Cite
Temelli, F., Stobbe, K., Rezaei, K. and Vasanthan, T. (2013), Tocol Composition and Supercritical Carbon Dioxide Extraction of Lipids from Barley Pearling Flour. Journal of Food Science, 78: C1643–C1650. doi: 10.1111/1750-3841.12271
- Issue published online: 19 NOV 2013
- Article first published online: 19 NOV 2013
- Manuscript Accepted: 28 AUG 2013
- Manuscript Received: 2 JAN 2013
- Alberta Barley Commission
- Alberta Agricultural Research Inst.
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