Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat

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作者：
Del Bianco, Silvia [1 ]
Natalello, Antonio [2 ]
Luciano, Giuseppe [2 ]
Valenti, Bernardo [3 ]
Campidonico, Luca [4 ]
Gkarane, Vasiliki [5 ]
Monahan, Frank [5 ]
Biondi, Luisa [2 ]
Favotto, Saida [1 ]
Sepulcri, Angela [1 ]
Piasentier, Edi [1 ]
机构：
[1] Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, Udine,33100, Italy
[2] Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, Catania,95123, Italy
[3] Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, Perugia,06121, Italy
[4] Dipartimento di Scienze Mediche Veterinarie (DIMEVET), University of Bologna, Via Tolara di Sopra 50, Ozzano dell'Emilia (BO),40064, Italy
[5] School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
来源：
Meat Science | 2021年 / 172卷
关键词：
Fruits - Volatile organic compounds - Biosynthesis - Flavonoids - Meats;
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