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Stability and Antioxidant Activity of Annatto ( Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips
Winkler-Moser, Jill K., Bakota, Erica L., Hwang, Hong-SikLanguage:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14037
Date:
January, 2018
File:
PDF, 921 KB
english, 2018