Winkler-Moser, J., Bakota, E., & Hwang, H. (2018). Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips. Journal of Food Science. https://doi.org/10.1111/1750-3841.14037 (Original work published 2018)