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Autor:
Iria Muíño, Jesús de la Fuente, Concepción Pérez, Elizabeth Apeleo, Cristina Pérez-Santaescolástica, Vicente Cañeque, Sara Lauzurica, Rubén Bermejo-Poza, María Teresa Díaz
Publikováno v:
Molecules, Vol 23, Iss 12, p 3080 (2018)
Meat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat
Externí odkaz:
https://doaj.org/article/db74b437fd7b45f1937c1be42df6d666
