Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips. [electronic resource]
Producer: 20180703Description: 266-274 p. digitalISSN:- 1750-3841
- Aldehydes -- analysis
- Antioxidants -- chemistry
- Bixaceae -- chemistry
- Carotenoids -- chemistry
- Consumer Behavior
- Food Additives -- chemistry
- Food Handling
- Food Storage
- Hot Temperature
- Humans
- Plant Extracts -- chemistry
- Recommended Dietary Allowances
- Soybean Oil -- chemistry
- Sunflower Oil
- Taste
- Tocotrienols -- chemistry
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Publication Type: Journal Article
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