| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792104 | Meat Science | 2012 | 7 Pages |
Abstract
⺠The effect of dietary tannins on PUFAâenriched meat oxidative stability was tested. ⺠Dietary linseed oil reduced lamb meat antioxidant potential. ⺠Dietary grape seed tannins and C. ladanifer improved lamb meat antioxidant potential. ⺠Lamb meat sensorial traits were unaffected by grape seed tannins and C. ladanifer.
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Authors
Eliana Jerónimo, Cristina M.M. Alfaia, Susana P. Alves, Maria T.P. Dentinho, José A.M. Prates, Valentina Vasta, José Santos-Silva, Rui J.B. Bessa,