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Journal: Molecules, 2020
Volume: 25
Number: 4975

Article: Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
Authors: by Souha Tibaoui, Samir Smeti, Ines Essid, Juan Ramón Bertolín, Margalida Joy and Naziha Atti
Link: https://www.mdpi.com/1420-3049/25/21/4975

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