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Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid prof...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073981/ https://www.ncbi.nlm.nih.gov/pubmed/32028620 http://dx.doi.org/10.3390/foods9020149 |