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

E-ISSN： 1750-3841|83|2|266-274

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.83, Iss.2, 2018-02, pp. : 266-274

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