The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing - Barreira, Carla Fernanda Targueta; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Damasceno Junior, Pedro Correa; Sawaya, Alexandra Christine Helena Frankland; Ferreira, Micheli da Silva; Sampaio, Geni Rodrigues; Torres, Elizabeth Aparecida Ferraz da Silva (Food Chemistry, 2023)