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Effect of Brazilian pepper (
Schinus terebinthifolius
Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration
Author(s):
Alice Fortunato
,
Maria Lúcia Guerra Monteiro
,
Bruno R. C. Costa-Lima
,
Leda Cristina Muzzi Cunha
,
Juliana Guedes-Oliveira
,
Carlos Conte-Junior
Publication date:
2019
Journal:
Journal of Food Processing and Preservation
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Functional role of amyloid
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DOI::
10.1111/jfpp.14187
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