Variability of sialic acids in meat from alternative species to beef and pork-Reference-Cited by-同舟云学术

Variability of sialic acids in meat from alternative species to beef and pork

Published:2023-12-01 Issue:6 Volume:13 Page:15-23
ISSN:2160-6056
Container-title:Animal Frontiers
language:en
Short-container-title:

Author:

Failla Sebastiana¹^ORCID,Contò Michela¹^ORCID,Miarelli Maria¹

Affiliation:

1. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura (Research Centre for Animal Production and Aquaculture) , Monterotondo -00015 , Italy

Publisher

Oxford University Press (OUP)

Subject

Animal Science and Zoology,Food Animals

Link

https://academic.oup.com/af/article-pdf/13/6/15/54641725/vfad058.pdf

Reference27 articles.

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3. Metabolism of vertebrate amino sugars with N-glycolyl groups: Mechanisms underlying gastrointestinal incorporation of the non-human sialic acid xeno-autoantigen N-glycolylneuraminic acid;Banda;J. Biol. Chem,2012

4. The World Cancer Research Fund/American Institute for Cancer Research Third Expert Report on diet, nutrition, physical activity, and cancer: impact and future directions;Clinton;J. Nutr,2020

5. Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies;Farvid;Eur. J. Epidemiol,2021

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