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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

Document Type

Article

Author

Barreira, C.F.T.; de Oliveira, V.S.; Chávez, D.W.H.; Gamallo, O.D.; Saldanha, T.; Castro, R.N.; Júnior, P.C.D.; Sawaya, A.C.H.F.; da Silva Ferreira, M.; Sampaio, G.R.; Torres, E.A.F.D.S.

Source

In: Food Chemistry. (Food Chemistry, 1 March 2023, 403)

Subject

Language

English

ISSN

18737072
03088146

Online Access

Full Text (ScienceDirect) Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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