Pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive in pork salami: lipid oxidative stability, cholesterol oxides formation, physicochemical characteristics, and sensory acceptance

• DOI: 10.1007/s00217-025-04765-3
• Publication Date: 2025-05-28T11:00:38Z
• Authors: Tatiana Labre da ...; Vanessa Sales de ...; Thainara dos Reis...; Davy William Hida...; Otávio Cabral Neto; Rosane Nora Castro; Mario Geraldo de ...; Alexandra Christi...; Micheli da Silva ...; Tatiana Saldanha