Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|8|C1646-C1653

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.8, 2015-08, pp. : C1646-C1653

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