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Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet
Trinidad Perez-Palacios,
Jorge Ruiz Carrascal
, Koen Dewettinck, Thien Trung Le, Teresa Antequera
11
Citationer (Scopus)
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Keyphrases
Iberian pig
100%
Pig Meat
100%
Phospholipids
40%
Feeding Practices
40%
Meat
40%
Lipid Peroxidation
20%
Oleic Acid
20%
Lipid Species
20%
Fresh Meat
20%
Phosphatidylethanolamine
20%
Fatty Acid Composition
20%
Lipid Profile
20%
Polyunsaturated Fatty Acids
20%
Phosphatidylcholine
20%
Grass
20%
Fatty Acids
20%
Phosphatidylinositol
20%
Dimethyl Acetals
20%
Fatty
20%
Acorn
20%
Biochemistry, Genetics and Molecular Biology
Phospholipid
100%
Oleic Acid
28%
Phosphatidylethanolamine
14%
Lipid Composition
14%
Lipid Oxidation
14%
Phosphatidylinositol
14%
Lipid
14%
Phosphatidylserine
14%
Polyunsaturated Fatty Acid
14%
Lecithin
14%
Lipid Profile
14%
Food Science
Phospholipids
100%
Oleic Acid
28%
Lipid Oxidation
14%
Egg Lecithin
14%
Phosphatidylserine
14%
Lipid Composition
14%
Phosphatidylinositol
14%
Polyunsaturated Fatty Acid
14%
Fresh Meat
14%