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Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils

Eliana Jerónimo, David Soldado, S. Sengo, Alexandra Francisco, Flávia Fernandes, P.V. Portugal, Susana P. Alves, José Santos‐Silva, R.J.B. Bessa

2020Meat Science22 citationsDOI

Topics & Concepts

Food scienceLipid oxidationChemistryPolyunsaturated fatty acidTocopherolAntioxidantFatty acidLipid peroxidationBotanyBiochemistryVitamin EBiologyMeat and Animal Product QualityAnimal Nutrition and PhysiologyRabbits: Nutrition, Reproduction, Health
Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils | Litcius