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The impacts of pink pepper (Schinus terebinthifolius Raddi)..:
Barreira, Carla Fernanda Targueta
;
de Oliveira, Vanessa Sales
;
Chávez, Davy William Hidalgo
...
Food Chemistry. 403 (2023) - p. 134347 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.134347
RT Journal T1
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.134347&Exemplar=1&LAN=DE A1 Barreira, Carla Fernanda Targueta A1 de Oliveira, Vanessa Sales A1 Chávez, Davy William Hidalgo A1 Gamallo, Ormindo Domingues A1 Castro, Rosane Nora A1 Júnior, Pedro Côrrea Damasceno A1 Sawaya, Alexandra Christine Helena Frankland A1 da Silva Ferreira, Micheli A1 Sampaio, Geni Rodrigues A1 Torres, Elizabeth Aparecida Ferraz da Silva A1 Saldanha, Tatiana PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 403 SP 134347 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.134347 DO https://doi.org/10.1016/j.foodchem.2022.134347 SF ELIB - SuUB Bremen
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