Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet-Reference-Cited by-同舟云学术

Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet

Published:2010-01-12 Issue:3 Volume:58 Page:1755-1760
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pérez-Palacios Trinidad¹,Ruiz Jorge¹,Dewettinck Koen²,Trung Le Thien²,Antequera Teresa¹

Affiliation:

1. Food Science, School of Veterinary Sciences, University of Extremadura, Avenida De la Universidad s/n, 10071 Cáceres, Spain

2. Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality (BW07), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9029805

Reference35 articles.

1. Molecular species analysis of phospholipids

2. Stereospecific analysis of phospholipid classes in rat muscle

3. Christie, W. W.Lipid library, 2005; http://www.lipid.co.uk/infores/lipids.html.

4. Changes in intramuscular lipids during ripening of Iberian dry-cured ham

5. Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles

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