Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish

Bruno C. Figueiredo, Neura Bragagnolo, Leif Horsfelt Skibsted, Vibeke Orlien

Research output: Contribution to journal › Journal article › Research › peer-review

21 Citations (Scopus)

Access to Document

In: Journal of Food Science, Vol. 80, No. 8, 2015, p. C1646-C1653.

Research output: Contribution to journal › Journal article › Research › peer-review

@article{f1445179c8f5474c957329b08e92a263,

title = "Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish",

author = "Figueiredo, {Bruno C.} and Neura Bragagnolo and Skibsted, {Leif Horsfelt} and Vibeke Orlien",

year = "2015",

doi = "10.1111/1750-3841.12964",

language = "English",

volume = "80",

pages = "C1646--C1653",

journal = "Journal of Food Science",

issn = "2078-0281",

publisher = "Progress Press Inc",

number = "8",

}

TY - JOUR

T1 - Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish

AU - Figueiredo, Bruno C.

AU - Bragagnolo, Neura

AU - Skibsted, Leif Horsfelt

AU - Orlien, Vibeke

PY - 2015

Y1 - 2015

U2 - 10.1111/1750-3841.12964

DO - 10.1111/1750-3841.12964

M3 - Journal article

C2 - 26219922

VL - 80

SP - C1646-C1653

JO - Journal of Food Science

JF - Journal of Food Science

SN - 2078-0281

IS - 8

ER -