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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin. / Martin, Diana; Antequera, Teresa; Muriel, Elena; Perez-Palacios, Trinidad; Ruiz Carrascal, Jorge.
In:
Food Chemistry, Vol. 124, No. 2, 2011, p. 518-526.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Martin, D, Antequera, T, Muriel, E, Perez-Palacios, T
& Ruiz Carrascal, J 2011, '
Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin',
Food Chemistry, vol. 124, no. 2, pp. 518-526.
https://doi.org/10.1016/j.foodchem.2010.06.063APA
Martin, D., Antequera, T., Muriel, E., Perez-Palacios, T.
, & Ruiz Carrascal, J. (2011).
Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin.
Food Chemistry,
124(2), 518-526.
https://doi.org/10.1016/j.foodchem.2010.06.063Vancouver
Martin D, Antequera T, Muriel E, Perez-Palacios T
, Ruiz Carrascal J.
Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin.
Food Chemistry. 2011;124(2):518-526.
https://doi.org/10.1016/j.foodchem.2010.06.063Author
Martin, Diana ; Antequera, Teresa ; Muriel, Elena ; Perez-Palacios, Trinidad ; Ruiz Carrascal, Jorge. / Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin. In: Food Chemistry. 2011 ; Vol. 124, No. 2. pp. 518-526.
Bibtex
@article{d5562fa7eda14fcfb5ba4226641e2cc1,
title = "Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin",
keywords = "Conjugated linoleic acid, Monounsaturated fatty acids, Cooked pork, Lipid oxidation, Volatile compounds",
author = "Diana Martin and Teresa Antequera and Elena Muriel and Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge",
year = "2011",
doi = "10.1016/j.foodchem.2010.06.063",
language = "English",
volume = "124",
pages = "518--526",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
AU - Martin, Diana
AU - Antequera, Teresa
AU - Muriel, Elena
AU - Perez-Palacios, Trinidad
AU - Ruiz Carrascal, Jorge
PY - 2011
Y1 - 2011
KW - Conjugated linoleic acid
KW - Monounsaturated fatty acids
KW - Cooked pork
KW - Lipid oxidation
KW - Volatile compounds
U2 - 10.1016/j.foodchem.2010.06.063
DO - 10.1016/j.foodchem.2010.06.063
M3 - Journal article
VL - 124
SP - 518
EP - 526
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 2
ER -
