OLORUNSANYA, A.O.; OLORUNSANYA, E.O.; ALIU, O.T.; KAYODE, R.M.O. Effects of Different Species of Pepper (Capsicum) on Oxidative Stability of Raw and Cooked Pork Patties. Pakistan Journal of Nutrition, [S. l.], v. 8, n. 10, p. 1588–1591, 2009. DOI: 10.3923/pjn.2009.1588.1591. Disponível em: https://pjnonline.org/pjn/article/view/1047. Acesso em: 18 jul. 2025.