Article Versions Notes

Ianni A, Di Luca A, Martino C, Bennato F, Marone E, Grotta L, Cichelli A, Martino G. Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. Animals. 2019; 9(8):578. https://doi.org/10.3390/ani9080578

Ianni, Andrea, Alessio Di Luca, Camillo Martino, Francesca Bennato, Elettra Marone, Lisa Grotta, Angelo Cichelli, and Giuseppe Martino. 2019. "Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile" Animals 9, no. 8: 578. https://doi.org/10.3390/ani9080578

Ianni, A., Di Luca, A., Martino, C., Bennato, F., Marone, E., Grotta, L., Cichelli, A., & Martino, G. (2019). Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. Animals, 9(8), 578. https://doi.org/10.3390/ani9080578