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Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish. / Figueiredo, Bruno C.; Bragagnolo, Neura; Skibsted, Leif Horsfelt; Orlien, Vibeke.
In:
Journal of Food Science, Vol. 80, No. 8, 2015, p. C1646-C1653.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Figueiredo, BC, Bragagnolo, N
, Skibsted, LH & Orlien, V 2015, '
Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish',
Journal of Food Science, vol. 80, no. 8, pp. C1646-C1653.
https://doi.org/10.1111/1750-3841.12964APA
Figueiredo, B. C., Bragagnolo, N.
, Skibsted, L. H., & Orlien, V. (2015).
Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish.
Journal of Food Science,
80(8), C1646-C1653.
https://doi.org/10.1111/1750-3841.12964Vancouver
Figueiredo BC, Bragagnolo N
, Skibsted LH, Orlien V.
Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish.
Journal of Food Science. 2015;80(8):C1646-C1653.
https://doi.org/10.1111/1750-3841.12964Author
Figueiredo, Bruno C. ; Bragagnolo, Neura ; Skibsted, Leif Horsfelt ; Orlien, Vibeke. / Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish. In: Journal of Food Science. 2015 ; Vol. 80, No. 8. pp. C1646-C1653.
Bibtex
@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",
}
RIS
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 -
