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Journal: Animals, 2019
Volume: 9
Number: 578
578
Article: Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile
Authors: by Andrea Ianni, Alessio Di Luca, Camillo Martino, Francesca Bennato, Elettra Marone, Lisa Grotta, Angelo Cichelli and Giuseppe Martino
Link: https://www.mdpi.com/2076-2615/9/8/578

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