Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems
Jônathas de Souza Vieira, Vanessa Sales de Oliveira, Mara Junqueira Carneiro, Tatiana Labre da Silva, Ivanilda Maria Augusta, Mário Geraldo de Carvalho, Alexandra Christine Helena Frankland Sawaya, Tatiana Saldanha
Topics & Concepts
PepperFood scienceLipid oxidationChemistryAntioxidantFunctional foodBiflavonoidsBotanyBiologyBiochemistryStereochemistryPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityBiochemical Analysis and Sensing Techniques