Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

Diana Martin; Teresa Antequera; Elena Muriel; Ana I. Andres; Jorge Ruiz Carrascal

doi:10.1016/j.foodchem.2008.04.048

Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

Diana Martin, Teresa Antequera, Elena Muriel, Ana I. Andres, Jorge Ruiz Carrascal

13 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	111
Udgave nummer	3
Sider (fra-til)	730-737
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2008.04.048
Status	Udgivet - 2008
Udgivet eksternt	Ja

Adgang til dokumentet

10.1016/j.foodchem.2008.04.048

Citationsformater

@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",

}

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

SN - 0308-8146

VL - 111

SP - 730

EP - 737

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -