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BIOACTIVE COMPOSITION AND ANTIOXIDANT PROPERTIES OF AROMATIC HERBS FROM THE LAMIACEAE FAMILY: BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare)
Vol.1, 2023 -164910 -
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 -
EFFECTS OF BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare L.) AGAINST THE FORMATION OF CHOLESTEROL OXIDES IN AIR-FRIED OMELETS
Vol.1, 2023 -164912
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