Standard
Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage. / Martin, Diana; Antequera, Teresa; Muriel, Elena; Andres, Ana I.; Ruiz Carrascal, Jorge.
In:
Food Chemistry, Vol. 111, No. 3, 2008, p. 730-737.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Martin, D, Antequera, T, Muriel, E, Andres, AI
& Ruiz Carrascal, J 2008, '
Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage',
Food Chemistry, vol. 111, no. 3, pp. 730-737.
https://doi.org/10.1016/j.foodchem.2008.04.048APA
Martin, D., Antequera, T., Muriel, E., Andres, A. I.
, & Ruiz Carrascal, J. (2008).
Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage.
Food Chemistry,
111(3), 730-737.
https://doi.org/10.1016/j.foodchem.2008.04.048Vancouver
Martin D, Antequera T, Muriel E, Andres AI
, Ruiz Carrascal J.
Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage.
Food Chemistry. 2008;111(3):730-737.
https://doi.org/10.1016/j.foodchem.2008.04.048Author
Martin, Diana ; Antequera, Teresa ; Muriel, Elena ; Andres, Ana I. ; Ruiz Carrascal, Jorge. / Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage. In: Food Chemistry. 2008 ; Vol. 111, No. 3. pp. 730-737.
Bibtex
@article{263dc2cf4afa4b35867d618709f9de55,
title = "Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage",
keywords = "conjugated linoleic acid, monounsaturated fatty acids, pork, lipid oxidation, volatile compounds, refrigerated storage",
author = "Diana Martin and Teresa Antequera and Elena Muriel and Andres, {Ana I.} and {Ruiz Carrascal}, Jorge",
year = "2008",
doi = "10.1016/j.foodchem.2008.04.048",
language = "English",
volume = "111",
pages = "730--737",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage
AU - Martin, Diana
AU - Antequera, Teresa
AU - Muriel, Elena
AU - Andres, Ana I.
AU - Ruiz Carrascal, Jorge
PY - 2008
Y1 - 2008
KW - conjugated linoleic acid
KW - monounsaturated fatty acids
KW - pork
KW - lipid oxidation
KW - volatile compounds
KW - refrigerated storage
U2 - 10.1016/j.foodchem.2008.04.048
DO - 10.1016/j.foodchem.2008.04.048
M3 - Journal article
VL - 111
SP - 730
EP - 737
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 3
ER -
