TY  - JOUR
AU  - Muíño, Iria
AU  - Fuente Vázquez, Jesús De La
AU  - Pérez Marcos, Concepción
AU  - Apeleo Zubiri, Elizabeth del Carmen
AU  - Pérez Santaescolástica, Cristina
AU  - Cañeque, Vicente
AU  - Lauzurica Gómez, María Ascensión Sara
AU  - Bermejo Poza, Rubén
AU  - Díaz Díaz Chirón, María Teresa
PY  - 2018
DO  - 10.3390/molecules23123080
SN  - 1420-3049
UR  - https://hdl.handle.net/20.500.14352/12526
T2  - Molecules
AB  - Meat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat...
LA  - eng
M2  - 3080
PB  - MDPI
KW  - polyphenols
KW  - -tocopherol
KW  - omega-3 fatty acids
KW  - meat shelf-life
TI  - Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
TY  - journal article
VL  - 23
ER  -