Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy

This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these develo...

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Detalles Bibliográficos
Autores principales: Ruiz-Capillas, Claudia, Herrero, Ana M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7914705/
https://www.ncbi.nlm.nih.gov/pubmed/33562823
http://dx.doi.org/10.3390/foods10020341

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7914705/
https://www.ncbi.nlm.nih.gov/pubmed/33562823
http://dx.doi.org/10.3390/foods10020341

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