Lataa...
Effect of dietary soybean oil and antioxidants on fatty acids and volatile compounds of tail subcutaneous and perirenal fat tissues in fattening lambs
BACKGROUND: Fat is the primary source of the volatiles that determine the characteristic flavors of animal products. Because unsaturated fatty acids (UFAs) contribute to changes in flavor as a result of the oxidation process, a feeding trial was performed to investigate the effects of dietary soybea...
Tallennettuna:
| Julkaisussa: | J Anim Sci Biotechnol |
|---|---|
| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
BioMed Central
2016
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4828798/ https://ncbi.nlm.nih.gov/pubmed/27073617 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40104-016-0083-y |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|