Winkler-Moser, Jill K <br/><br/>
Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.  [electronic resource] 

 -  Journal of food science  Feb 2018 
 - 266-274 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14037  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--analysis<br/>Antioxidants--chemistry<br/>Bixaceae--chemistry<br/>Carotenoids--chemistry<br/>Consumer Behavior<br/>Food Additives--chemistry<br/>Food Handling<br/>Food Storage<br/>Hot Temperature<br/>Humans<br/>Plant Extracts--chemistry<br/>Recommended Dietary Allowances<br/>Soybean Oil--chemistry<br/>Sunflower Oil<br/>Taste<br/>Tocotrienols--chemistry