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Bertolín J.r.Autor o CoautorJoy M.Autor o Coautor
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Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

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

Bertolín J.r.; Joy M.;

Afiliaciones

Grupo de investigación INPASS: Investigación en Producción Agroganadera Sostenible y Saludable. Centro de Investigación y Tecnología Agroalimentaria de Aragón - Autor o Coautor
Tunisian Ministry of High and Scientific Research through Laboratory of Animal and Forage Production - Financiador
Univ Carthage, INAT, UR UR PATIO UR17AGR01, 43 Ave Charles Nicole, Tunis 1082, Tunisia - Autor o Coautor
Univ Carthage, Lab Prod Anim & Fourrageres, INRA Tunisia, Rue Hedi Karray, Ariana 2049, Tunisia - Autor o Coautor
Univ Zaragoza, Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Inst Agroalimentario Aragon IA2, CITA, Avda Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
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Resúmen

Palabras clave: 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

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WoS Scopus by Scimago
Best Categ.Chemistry, MultidisciplinaryPharmaceutical Science
WoSScopus by ScimagoSPIFecytAgaurDialnetCircCapesMiar
IF4.4120.782--10.900
Rank63/17434/190
QQ2Q1-----A2
DD4D2-
TT2T1
PP65P18
Index ERIC-
Index Emergin-
Index AHCI-