Also published on: SLACA 2019
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SLACAN 2025
β-sitosterol degradation and 7-ketositosterol formation in refined soybean oil added with pink pepper under natural light conditions
SLACAN 2025
Evaluation of Schinnus terebentifolius Raddi (pink pepper) and Capsicum chinense (biquinho pepper) as natural antioxidants against cholesterol oxidation in mayonnaise stored under refrigeration
COBEQ IC 2024
Farinha da larva da mosca soldado negro (Hermetia illucens): composição centesimal, cor e avaliação do efeito da secagem na oxidação lipídica
SLACAN 2023
BIQUINHO PEPPER (Capsicum chinense) SAUCE AS A STRATEGY TO MINIMIZE THE PRESENCE OF CHOLESTEROL OXIDATION PRODUCTS IN CANNED SARDINES (Sardina pilchardus Walbaum, 1792)
SLACAN 2023
COLOR CHANGES ON CANNED SARDINES DUE TO THE ADDITION OF BIQUINHO PEPPER (Capsicum chinense) SAUCE DURING PROCESSING
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