Article ID Journal Published Year Pages File Type
5792104 Meat Science 2012 7 Pages PDF
Abstract
► The effect of dietary tannins on PUFA‐enriched meat oxidative stability was tested. ► Dietary linseed oil reduced lamb meat antioxidant potential. ► Dietary grape seed tannins and C. ladanifer improved lamb meat antioxidant potential. ► Lamb meat sensorial traits were unaffected by grape seed tannins and C. ladanifer.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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