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

Publication date: Available online 8 October 2020Source: Meat ScienceAuthor(s): Del Bianco Silvia, Antonio Natalello, Giuseppe Luciano, Bernardo Valenti, Luca Campidonico, Vasiliki Gkarane, Frank Monahan, Luisa Biondi, Saida Favotto, Angela Sepulcri, Edi Piasentier
Source: Meat Science - Category: Food Science Source Type: research