Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips

Jill K. Winkler-Moser, Erica L. Bakota, Hong-Sik Hwang
  • Journal of Food Science, January 2018, Wiley
  • DOI: 10.1111/1750-3841.14037

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http://dx.doi.org/10.1111/1750-3841.14037

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