Skip to main navigation
Skip to search
Skip to main content
University of Copenhagen Research Portal Home
Help & FAQ
Dansk
English
Home
Profiles
Research output
Research units
Press/Media
Activities
Prizes
???studenttheses???
Datasets
Search by expertise, name or affiliation
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)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
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%