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Analysis of institutional authors

Bertolín J.r.AuthorJoy M.Author

Publicaciones > Article

Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

Publicated to:Molecules. 25 (21): - 2020-10-27 25(21), doi: 10.3390/molecules25214975

Bertolín J.r.; Joy M.;

Affiliations

Grupo de investigación INPASS: Investigación en Producción Agroganadera Sostenible y Saludable. Centro de Investigación y Tecnología Agroalimentaria de Aragón - Author

Tunisian Ministry of High and Scientific Research through Laboratory of Animal and Forage Production - Funding

Univ Carthage, INAT, UR UR PATIO UR17AGR01, 43 Ave Charles Nicole, Tunis 1082, Tunisia - Author

Univ Carthage, Lab Prod Anim & Fourrageres, INRA Tunisia, Rue Hedi Karray, Ariana 2049, Tunisia - Author

Univ Zaragoza, Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Inst Agroalimentario Aragon IA2, CITA, Avda Montanana 930, Zaragoza 50059, Spain - Author

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Abstract

Keywords: color parameters; fatty acids; food; myrtle residues; oxidative status; Alpha tocopherol; Alpha-tocopherol; Animal; Animal feed; Animal food; Animals; Carcass; Carne de cordero; Chemical phenomena; Chemistry; Color; Color parameters; Diet; Fatty acid; Fatty acids; Female; Food; Food analysis; Growth-performance; Lamb meat; Lipid; Lipids; Myrtle; Myrtle residues; Myrtus; Oxidation reduction reaction; Oxidation-reduction; Oxidative status; Pork meat; Quality characteristics; Red meat; Rosemary extract; Sheep; Sheep meat; Shelf-life; Stability; Vitamin-e supplementation

Quality index

	WoS				Scopus by Scimago
Best Categ.	Chemistry, Multidisciplinary				Pharmaceutical Science
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	4.412	0.782	-			-			10.900
Rank	63/174	34/190
Q	Q2	Q1	-	-	-	-	-	A2
D	D4	D2	-
T	T2	T1
P	P65	P18
Index ERIC	-
Index Emergin	-
Index AHCI	-