@article{article22a53709,
title   = {The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing},
author = {Barreira, Carla Fernanda Targueta and Oliveira, Vanessa Sales de and Chávez, Davy William Hidalgo and Gamallo, Ormindo Domingues and Castro, Rosane Nora and Damasceno Junior, Pedro Correa and Sawaya, Alexandra Christine Helena Frankland and Ferreira, Micheli da Silva and Sampaio, Geni Rodrigues and Torres, Elizabeth Aparecida Ferraz da Silva},
year = {2023},
doi = {10.1016/j.foodchem.2022.134347},
journal   = {Food Chemistry}
}