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BIQUINHO PEPPER (Capsicum chinense) SAUCE AS A STRATEGY TO MINIMIZE THE PRESENCE OF CHOLESTEROL OXIDATION PRODUCTS IN CANNED SARDINES (Sardina pilchardus Walbaum, 1792)
Vol.1, 2023 -164924 -
COLOR CHANGES ON CANNED SARDINES DUE TO THE ADDITION OF BIQUINHO PEPPER (Capsicum chinense) SAUCE DURING PROCESSING
Vol.1, 2023 -164923
Publications in other proceedings
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SLACA 2021
CHOLESTEROL PHOTO-OXIDATION IS MINIMIZED BY THE ADDITION OF AROEIRA FRUIT (Schinus terebinthifolius Raddi) IN A FISH OIL MODEL SYSTEM
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SLACA 2021
COMPARATIVE STUDY OF THE LEVELS OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF FRESH BIQUINHO PEPPER (Capsicum chinense) AND BIQUINHO PEPPER SAUCE
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