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The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing

Carla Fernanda Targueta Barreira; Vanessa Sales de Oliveira; Davy William Hidalgo Chávez; Ormindo Domingues Gamallo; Rosane Nora Castro; Pedro Côrrea Damasceno Júnior; Alexandra Christine Helena Frankland Sawaya; Micheli da Silva Ferreira; Geni Rodrigues Sampaio; Elizabeth Aparecida Ferraz da Silva Torres; Tatiana Saldanha
Food Chemistry · Vol. 403 · pp. 134347 · 2023
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2023-03-01
Publication Year2023
Volume403
Pages134347
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2022.134347
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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