Increasing the α-tocopherol content and lipid oxidative...

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Meat Science 2020 / 2

Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils

Jerónimo, Eliana, Soldado, David, Sengo, Susana, Francisco, Alexandra, Fernandes, Flávia, Portugal, Ana P.V., Alves, Susana P., Santos-Silva, José, Bessa, Rui J.B.
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108092
Date:
February, 2020
File:
PDF, 872 KB
english, 2020
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