Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
Tibaoui, Souha, Smeti, Samir, Essid, Ines, BertolÃn, Juan Ramón, Joy, Margalida, Atti, NazihaVolume:
25
Journal:
Molecules
DOI:
10.3390/molecules25214975
Date:
October, 2020
File:
PDF, 441 KB
2020