Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods
- DOI
- 10.1016/j.meatsci.2026.110045
- Published
- 2026-04
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110045,
title = {Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods},
author = {Ana Carolina T.S. Cougo and Guillermo de Souza and Florencia Bonjour and Bruno A. Irigaray and Iván Jachmanián and Gustavo Brito and María del Mar Campo and Facundo Ibáñez and Santiago Luzardo},
year = {2026},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2026.110045},
url = {https://doi.org/10.1016/j.meatsci.2026.110045}
}RIS
TY - JOUR TI - Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods AU - Ana Carolina T.S. Cougo AU - Guillermo de Souza AU - Florencia Bonjour AU - Bruno A. Irigaray AU - Iván Jachmanián AU - Gustavo Brito AU - María del Mar Campo AU - Facundo Ibáñez AU - Santiago Luzardo PY - 2026 JO - Meat Science DO - 10.1016/j.meatsci.2026.110045 UR - https://doi.org/10.1016/j.meatsci.2026.110045 ER -
APA
Cougo, A. C. T., Souza, G. D., Bonjour, F., Irigaray, B. A., Jachmanián, I., Brito, G., Campo, M. D. M., Ibáñez, F., & Luzardo, S. (2026). Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods. Meat Science. https://doi.org/10.1016/j.meatsci.2026.110045
Source records
- crossref · retrieved 2026-11-05T05:40:48.569Z