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Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids. / Martin, Diana; Muriel, Elena; Antequera, Teresa; Perez-Palacios, Trinidad; Ruiz Carrascal, Jorge.
I:
Food Chemistry, Bind 108, Nr. 1, 2008, s. 86-96.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Martin, D, Muriel, E, Antequera, T, Perez-Palacios, T
& Ruiz Carrascal, J 2008, '
Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids',
Food Chemistry, bind 108, nr. 1, s. 86-96.
https://doi.org/10.1016/j.foodchem.2007.10.048APA
Martin, D., Muriel, E., Antequera, T., Perez-Palacios, T.
, & Ruiz Carrascal, J. (2008).
Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids.
Food Chemistry,
108(1), 86-96.
https://doi.org/10.1016/j.foodchem.2007.10.048Vancouver
Martin D, Muriel E, Antequera T, Perez-Palacios T
, Ruiz Carrascal J.
Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids.
Food Chemistry. 2008;108(1):86-96.
https://doi.org/10.1016/j.foodchem.2007.10.048Author
Martin, Diana ; Muriel, Elena ; Antequera, Teresa ; Perez-Palacios, Trinidad ; Ruiz Carrascal, Jorge. / Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids. I: Food Chemistry. 2008 ; Bind 108, Nr. 1. s. 86-96.
Bibtex
@article{41004d8d50664ec29a648f4dc6e9c457,
title = "Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids",
keywords = "conjugated linoleic acid, monounsaturated fatty acids, oxidation, loin, liver, pig",
author = "Diana Martin and Elena Muriel and Teresa Antequera and Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge",
year = "2008",
doi = "10.1016/j.foodchem.2007.10.048",
language = "English",
volume = "108",
pages = "86--96",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
AU - Martin, Diana
AU - Muriel, Elena
AU - Antequera, Teresa
AU - Perez-Palacios, Trinidad
AU - Ruiz Carrascal, Jorge
PY - 2008
Y1 - 2008
KW - conjugated linoleic acid
KW - monounsaturated fatty acids
KW - oxidation
KW - loin
KW - liver
KW - pig
U2 - 10.1016/j.foodchem.2007.10.048
DO - 10.1016/j.foodchem.2007.10.048
M3 - Journal article
VL - 108
SP - 86
EP - 96
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -
