Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Rufielyn Sungcaya Gravador; Giuseppe Luciano; Sisse Jongberg; Matteo Bognanno; Manuel Scerra; Mogens Larsen Andersen; Marianne Lund Lametsch; Alessandro Priolo

doi:10.1016/j.foodchem.2015.02.094

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Rufielyn Sungcaya Gravador, Giuseppe Luciano, Sisse Jongberg, Matteo Bognanno, Manuel Scerra, Mogens Larsen Andersen, Marianne Lund Lametsch, Alessandro Priolo

Fødevarekemi

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

34 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	182
Sider (fra-til)	27-34
Antal sider	8
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2015.02.094
Status	Udgivet - 2015

Adgang til dokumentet

10.1016/j.foodchem.2015.02.094

Citationsformater

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title = "Fatty acids and oxidative stability of meat from lambs fed carob-containing diets",

author = "Gravador, {Rufielyn Sungcaya} and Giuseppe Luciano and Sisse Jongberg and Matteo Bognanno and Manuel Scerra and Andersen, {Mogens Larsen} and Lametsch, {Marianne Lund} and Alessandro Priolo",

year = "2015",

doi = "10.1016/j.foodchem.2015.02.094",

language = "English",

volume = "182",

pages = "27--34",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

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TY - JOUR

T1 - Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

AU - Gravador, Rufielyn Sungcaya

AU - Luciano, Giuseppe

AU - Jongberg, Sisse

AU - Bognanno, Matteo

AU - Scerra, Manuel

AU - Andersen, Mogens Larsen

AU - Lametsch, Marianne Lund

AU - Priolo, Alessandro

PY - 2015

Y1 - 2015

U2 - 10.1016/j.foodchem.2015.02.094

DO - 10.1016/j.foodchem.2015.02.094

M3 - Journal article

C2 - 25842304

SN - 0308-8146

VL - 182

SP - 27

EP - 34

JO - Food Chemistry

JF - Food Chemistry

ER -