Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage-Reference-Cited by-同舟云学术

Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage

Published:2022-06 Issue: Volume:47 Page:101647
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Mariano Bárbara Jardim,de Oliveira Vanessa Sales,Chávez Davy William Hidalgo,Castro Rosane Nora,Riger Cristiano Jorge,Mendes Jéssica Sodré,Souza Marcelo da Costa,Sawaya Alexandra Christine Helena Frankland,Sampaio Geni Rodrigues,Torres Elizabeth Aparecida Ferraz da Silva,Saldanha Tatiana

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference68 articles.

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