Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes-Reference-Cited by-同舟云学术

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Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Published:2019-12-26 Issue:3 Volume:122 Page:1900124
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Ortuño Jordi¹,Inchingolo Raffaella²,Delgado Paola¹,Cardenia Vladimiro³,Rodriguez‐Estrada María Teresa²,Jordán María José⁴,Bañon Sancho¹

Affiliation:

1. Department of Food Technology, Veterinary Faculty University of Murcia 30100 Murcia Spain

2. Department of Agricultural and Food Sciences Alma Mater Studiorum‐Università di Bologna 40127 Bologna Italy

3. Department of Agricultural, Forest and Food Sciences University of Turin 40124 Turin Italy

4. Department of Natural Resources and Rural Development Institute of Agricultural and Food Research and Development 30150 Murcia Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900124

Reference51 articles.

1. Manipulation of lipids in animal‐derived foods: Can it contribute to public health nutrition?

2. Small Ruminant Production Systems and Factors Affecting Lamb Meat Quality

3. Formation of cholesterol oxidation products (COPs) in animal products

4. Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation

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