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

Mariano, B. J., de Oliveira, V. S., Chávez, D. W. H., Castro, R. N., Riger, C. J., Mendes, J. S., … & Saldanha, T. (2022). Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. Food Bioscience47, 101647

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