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tortilla chips, tomatoes, guacamole, and corn.

 Image Number D4083-1

ARS scientists at the National Center for Agricultural Utilization Research in Peoria, Illinois, evaluated the effects of tocotrienols, antioxidant lipids, on frying-oil stability and their content and flavor in tortilla chips.


Photo by Peggy Greb.


640 pixels wide: (d4083-1.jpg)


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