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Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. / Martin, Diana; Muriel, Elena; Antequera, Teresa; Andres, Ana I.; Ruiz Carrascal, Jorge.
I:
Journal of Food Composition and Analysis, Bind 22, Nr. 2, 2009, s. 102-111.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Martin, D, Muriel, E, Antequera, T, Andres, AI
& Ruiz Carrascal, J 2009, '
Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage',
Journal of Food Composition and Analysis, bind 22, nr. 2, s. 102-111.
https://doi.org/10.1016/j.jfca.2008.10.010APA
Martin, D., Muriel, E., Antequera, T., Andres, A. I.
, & Ruiz Carrascal, J. (2009).
Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage.
Journal of Food Composition and Analysis,
22(2), 102-111.
https://doi.org/10.1016/j.jfca.2008.10.010Vancouver
Martin D, Muriel E, Antequera T, Andres AI
, Ruiz Carrascal J.
Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage.
Journal of Food Composition and Analysis. 2009;22(2):102-111.
https://doi.org/10.1016/j.jfca.2008.10.010Author
Martin, Diana ; Muriel, Elena ; Antequera, Teresa ; Andres, Ana I. ; Ruiz Carrascal, Jorge. / Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. I: Journal of Food Composition and Analysis. 2009 ; Bind 22, Nr. 2. s. 102-111.
Bibtex
@article{a34eda8a1b6e4d5ca2a7e55fbb77e37c,
title = "Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage",
keywords = "Conjugated linoleic acid, CLA, Monounsaturated fatty acids, MUFA, Pork, Lipolysis, Refrigerated storage, Livestock feeding management, Food analysis, Food composition",
author = "Diana Martin and Elena Muriel and Teresa Antequera and Andres, {Ana I.} and {Ruiz Carrascal}, Jorge",
year = "2009",
doi = "10.1016/j.jfca.2008.10.010",
language = "English",
volume = "22",
pages = "102--111",
journal = "Journal of Food Composition and Analysis",
issn = "0889-1575",
publisher = "Academic Press",
number = "2",
}
RIS
TY - JOUR
T1 - Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage
AU - Martin, Diana
AU - Muriel, Elena
AU - Antequera, Teresa
AU - Andres, Ana I.
AU - Ruiz Carrascal, Jorge
PY - 2009
Y1 - 2009
KW - Conjugated linoleic acid
KW - CLA
KW - Monounsaturated fatty acids
KW - MUFA
KW - Pork
KW - Lipolysis
KW - Refrigerated storage
KW - Livestock feeding management
KW - Food analysis
KW - Food composition
U2 - 10.1016/j.jfca.2008.10.010
DO - 10.1016/j.jfca.2008.10.010
M3 - Journal article
VL - 22
SP - 102
EP - 111
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
SN - 0889-1575
IS - 2
ER -
