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Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace

Tawanda Tayengwa1, Obert C Chikwanha1, Jeannine Neethling2

  • 1Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.

Food Research International (Ottawa, Ont.)
|January 29, 2021
PubMed

Keywords:
AntioxidantBiohydrogenationDietPhenolic compounds

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