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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
Citations (Scopus)
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Dive into the research topics of 'Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet'. Together they form a unique fingerprint.
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Agriculture & Biology
Iberian (swine breed)
100%
phospholipids
56%
meat
54%
diet
35%
oleic acid
21%
concentrates
18%
acorns
14%
phosphatidylserines
13%
phosphatidylinositols
12%
lipids
12%
phosphatidylethanolamines
12%
phosphatidylcholines
11%
polyunsaturated fatty acids
10%
lipid peroxidation
9%
fatty acid composition
9%
grasses
8%
fatty acids
8%
swine
7%
Medicine & Life Sciences
Pork Meat
93%
Phospholipids
62%
Diet
47%
Oleic Acid
27%
Lipids
22%
Fatty Acids
19%
Poaceae
14%
phosphatidylethanolamine
13%
Phosphatidylserines
13%
Phosphatidylcholines
12%
Unsaturated Fatty Acids
12%
Phosphatidylinositols
12%
Chemical Compounds
Phospholipid
58%
Lipid
24%
Oleic Acid
22%
Fatty Acid
18%
Phosphatidylinositol
14%
Polyunsaturated Fatty Acid
13%
Phosphatidylethanolamine
13%
Phosphatidylcholine
11%
Oxidation Reaction
5%
Amount
4%