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Volatile compounds of oxidized pork phospholipids

โœ Scribed by Anne Meynier; Claude Genot; Gilles Gandemer


Book ID
107495186
Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
521 KB
Volume
75
Category
Article
ISSN
0003-021X

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The impact of moderate changes of fatty acid (FA) composition of phospholipids (PL) on their oxidative stability and on volatile proยฎles remains largely unknown. PL of breast muscle of turkeys fed a diet containing 6% tallow, rapeseed oil or soya oil were puriยฎed and prepared as liposomes. After 24