Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat. - IRA+

Girard M., Dohme-Meier F., Silacci P., Ampuero S., Kreuzer M., Bee G.

Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat.

Journal of the Science of Food and Agriculture, 96, 2016, 1923-1933.

Lien: Journal of the Science of Food and Agriculture

ISSN Print 0022-5142
Digital Object Identifier (DOI): https://doi.org/10.1002/jsfa.7298
ID publication (Code web): 36069 Envoyer par e-mail