Reshaping of Gut Microbiota in Gilthead Sea Bream Fed Microbial and Processed Animal Proteins as the Main Dietary Protein Source
Solé-Jiménez, Paula, Naya-Català, Fernando, Piazzon, M. Carla, Estensoro, Itziar, Calduch-Giner, Josep À., Sitjà-Bobadilla, Ariadna, Van Mullem, Danny, Pérez-Sánchez, Jaume
Published in Frontiers in Marine Science (01.07.2021)
Published in Frontiers in Marine Science (01.07.2021)
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Journal Article
Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage
Vossen, Els, Claeys, Erik, Raes, Katleen, van Mullem, Danny, De Smet, Stefaan
Published in Journal of the science of food and agriculture (01.10.2016)
Published in Journal of the science of food and agriculture (01.10.2016)
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Journal Article
Supra-nutritional levels of [alpha]-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage
Vossen, Els, Claeys, Erik, Raes, Katleen, van Mullem, Danny, De Smet, Stefaan
Published in Journal of the science of food and agriculture (01.10.2016)
Published in Journal of the science of food and agriculture (01.10.2016)
Get full text
Journal Article