Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2407-2414

  Morán, Lara ^a   Giráldez, F Javier ^a   Panseri, Sara ^b   Aldai, Noelia ^c   Jordán, M José ^d   Chiesa, Luca M ^b   Andrés, Sonia ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^d INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

Fatty acids; GC MS; HS SPME; Rosemary; Vitamin E; Volatiles

Indexed keywords

GC/MS; HS-SPME; ROSEMARY; VITAMIN-E; VOLATILES;

FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

VOLATILE FATTY ACIDS;

ALPHA TOCOPHEROL; CARNOSIC ACID; FATTY ACID; VOLATILE AGENT;

ANIMAL EXPERIMENT; ARTICLE; BARLEY; CONTROLLED STUDY; DIET SUPPLEMENTATION; LAMB; MALE; NONHUMAN;

ANIMAL FEED; ANIMALS; DITERPENES, ABIETANE; FATTY ACIDS; MEAT; MUSCLE, SKELETAL; PLANT EXTRACTS; SHEEP; VOLATILE ORGANIC COMPOUNDS;

EID: 84875145499     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.033     Document Type: Article

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