Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Diana Martin; Teresa Antequera; Elena Muriel; Trinidad Perez-Palacios; Jorge Ruiz Carrascal

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Diana Martin, Teresa Antequera, Elena Muriel, Trinidad Perez-Palacios, Jorge Ruiz Carrascal

6 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	124
Udgave nummer	2
Sider (fra-til)	518-526
ISSN	0308-8146
Status	Udgivet - jan. 2011
Udgivet eksternt	Ja

Citationsformater

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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",

month = jan,

language = "English",

volume = "124",

pages = "518--526",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "2",

}

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 - 2011/1

Y1 - 2011/1

KW - Conjugated linoleic acid

KW - Monounsaturated fatty acids

KW - Cooked pork

KW - Lipid oxidation

KW - Volatile compounds

M3 - Journal article

SN - 0308-8146

VL - 124

SP - 518

EP - 526

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

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