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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| 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 |