Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

Diana Martin, Teresa Antequera, Elena Muriel, Ana I. Andres, Jorge Ruiz Carrascal

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

23 Citationer (Scopus)
OriginalsprogEngelsk
TidsskriftFood Chemistry
Vol/bind111
Udgave nummer3
Sider (fra-til)730-737
ISSN0308-8146
DOI
StatusUdgivet - 2008
Udgivet eksterntJa

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