Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

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

doi:10.1016/j.jfca.2008.10.010

Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

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

5 Citations (Scopus)

Original language	English
Journal	Journal of Food Composition and Analysis
Volume	22
Issue number	2
Pages (from-to)	102-111
ISSN	0889-1575
DOIs	https://doi.org/10.1016/j.jfca.2008.10.010
Publication status	Published - 2009
Externally published	Yes

Keywords

Conjugated linoleic acid
CLA
Monounsaturated fatty acids
MUFA
Pork
Lipolysis
Refrigerated storage
Livestock feeding management
Food analysis
Food composition

Access to Document

10.1016/j.jfca.2008.10.010

Cite this

Martin, D., Muriel, E., Antequera, T., Andres, A. I., & Ruiz Carrascal, J. (2009). Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. Journal of Food Composition and Analysis, 22(2), 102-111. https://doi.org/10.1016/j.jfca.2008.10.010

Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. / Martin, Diana; Muriel, Elena; Antequera, Teresa et al.

In: Journal of Food Composition and Analysis, Vol. 22, No. 2, 2009, p. 102-111.

Research output: Contribution to journal › Journal article › Research › peer-review

Martin, D, Muriel, E, Antequera, T, Andres, AI & Ruiz Carrascal, J 2009, 'Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage', Journal of Food Composition and Analysis, vol. 22, no. 2, pp. 102-111. https://doi.org/10.1016/j.jfca.2008.10.010

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keywords = "Conjugated linoleic acid, CLA, Monounsaturated fatty acids, MUFA, Pork, Lipolysis, Refrigerated storage, Livestock feeding management, Food analysis, Food composition",

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AU - Muriel, Elena

AU - Antequera, Teresa

AU - Andres, Ana I.

AU - Ruiz Carrascal, Jorge

PY - 2009

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KW - Conjugated linoleic acid

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KW - Monounsaturated fatty acids

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KW - Refrigerated storage

KW - Livestock feeding management

KW - Food analysis

KW - Food composition

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DO - 10.1016/j.jfca.2008.10.010

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JO - Journal of Food Composition and Analysis

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