Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

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

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@article{e3dedeb084984f82be8bb153b325ed0d,

title = "Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids",

keywords = "Conjugated linoleic acid, Monounsaturated fatty acids, Pork, Volatile compounds",

author = "Diana Martin and Teresa Antequera and Elena Muriel and Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge",

year = "2009",

doi = "10.1016/j.meatsci.2008.10.010",

language = "English",

volume = "81",

pages = "549--556",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

AU - Martin, Diana

AU - Antequera, Teresa

AU - Muriel, Elena

AU - Perez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

PY - 2009

Y1 - 2009

KW - Conjugated linoleic acid

KW - Monounsaturated fatty acids

KW - Pork

KW - Volatile compounds

U2 - 10.1016/j.meatsci.2008.10.010

DO - 10.1016/j.meatsci.2008.10.010

M3 - Journal article

C2 - 20416592

SN - 0309-1740

VL - 81

SP - 549

EP - 556

JO - Meat Science

JF - Meat Science

IS - 3

ER -