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-Reference-Cited by-同舟云学术

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

Published:2020-06 Issue: Volume:164 Page:108092
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Jerónimo Eliana,Soldado David,Sengo Susana,Francisco Alexandra,Fernandes Flávia,Portugal Ana P.V.,Alves Susana P.,Santos-Silva José,Bessa Rui J.B.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. A systematic study of the polyphenolic composition of aqueous extracts deriving from several Cistus genus species: Evolutionary relationship;Barrajón-Catalán;Phytochemical Analysis,2011

4. Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts;Barros;Industrial Crops and Products,2013

5. Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambs;Bessa;European Journal of Lipid Science and Technology,2007

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