Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat
Silvia Del Bianco, Antonio Natalello, Giuseppe Luciano, Bernardo Valenti, Luca Campidonico, Vasiliki Gkarane, Frank J. Monahan, L. Biondi, Saida Favotto, Angela Sepulcri, Edi Piasentier
Topics & Concepts
TanninProanthocyanidinCondensed tanninFlavourAcacia mearnsiiFood scienceChemistryAcaciaCaesalpiniaPalatabilityBiologyPolyphenolBotanyAntioxidantBiochemistryMeat and Animal Product QualityRuminant Nutrition and Digestive PhysiologyNuts composition and effects