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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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Alfabetisk
Landbrug og biologi
acorns
14%
concentrates
18%
diet
35%
fatty acid composition
9%
fatty acids
8%
grasses
8%
Iberian (swine breed)
100%
lipid peroxidation
9%
lipids
12%
meat
54%
oleic acid
21%
phosphatidylcholines
11%
phosphatidylethanolamines
12%
phosphatidylinositols
12%
phosphatidylserines
13%
phospholipids
56%
polyunsaturated fatty acids
10%
swine
7%
Medicin og biovidenskab
Diet
47%
Fatty Acids
19%
Lipids
22%
Oleic Acid
27%
Phosphatidylcholines
12%
phosphatidylethanolamine
13%
Phosphatidylinositols
12%
Phosphatidylserines
13%
Phospholipids
62%
Poaceae
14%
Pork Meat
93%
Unsaturated Fatty Acids
12%
Kemiske forbindelser
Amount
4%
Fatty Acid
18%
Lipid
24%
Oleic Acid
22%
Oxidation Reaction
5%
Phosphatidylcholine
11%
Phosphatidylethanolamine
13%
Phosphatidylinositol
14%
Phospholipid
58%
Polyunsaturated Fatty Acid
13%