Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

  1. Morán, L.
  2. Giráldez, F.J.
  3. Panseri, S.
  4. Aldai, N.
  5. Jordán, M.J.
  6. Chiesa, L.M.
  7. Andrés, S.
Revue:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Année de publication: 2013

Volumen: 138

Número: 4

Pages: 2407-2414

Type: Article

DOI: 10.1016/J.FOODCHEM.2012.12.033 GOOGLE SCHOLAR
La source de données: Scopus