HIGHLIGHTS
- who: Francesca Bennato et al. from the Department of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy have published the Article: Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability, in the Journal: Foods 2023, 12, 1257. of 26/03/2001
- what: The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs` diets. This study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the stability of lamb meat . . .
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