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Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids. / Martin, Diana; Antequera, Teresa; Muriel, Elena; Perez-Palacios, Trinidad; Ruiz Carrascal, Jorge.
In:
Meat Science, Vol. 81, No. 3, 2009, p. 549-556.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Martin, D, Antequera, T, Muriel, E, Perez-Palacios, T
& Ruiz Carrascal, J 2009, '
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids',
Meat Science, vol. 81, no. 3, pp. 549-556.
https://doi.org/10.1016/j.meatsci.2008.10.010APA
Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T.
, & Ruiz Carrascal, J. (2009).
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids.
Meat Science,
81(3), 549-556.
https://doi.org/10.1016/j.meatsci.2008.10.010Vancouver
Martin D, Antequera T, Muriel E, Perez-Palacios T
, Ruiz Carrascal J.
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids.
Meat Science. 2009;81(3):549-556.
https://doi.org/10.1016/j.meatsci.2008.10.010Author
Martin, Diana ; Antequera, Teresa ; Muriel, Elena ; Perez-Palacios, Trinidad ; Ruiz Carrascal, Jorge. / Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids. In: Meat Science. 2009 ; Vol. 81, No. 3. pp. 549-556.
Bibtex
@article{e3dedeb084984f82be8bb153b325ed0d,
title = "Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids",
keywords = "Conjugated linoleic acid, Monounsaturated fatty acids, Pork, Volatile compounds",
author = "Diana Martin and Teresa Antequera and Elena Muriel and Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge",
year = "2009",
doi = "10.1016/j.meatsci.2008.10.010",
language = "English",
volume = "81",
pages = "549--556",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
AU - Martin, Diana
AU - Antequera, Teresa
AU - Muriel, Elena
AU - Perez-Palacios, Trinidad
AU - Ruiz Carrascal, Jorge
PY - 2009
Y1 - 2009
KW - Conjugated linoleic acid
KW - Monounsaturated fatty acids
KW - Pork
KW - Volatile compounds
U2 - 10.1016/j.meatsci.2008.10.010
DO - 10.1016/j.meatsci.2008.10.010
M3 - Journal article
C2 - 20416592
VL - 81
SP - 549
EP - 556
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
