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Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases

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Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases

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Reig Riera, MM.; Aristoy, M.; Toldra, F. (2015). Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases. Food Control. 48:151-154. doi:10.1016/j.foodcont.2014.02.009

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Title: Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
Coenzyme Q(10) (CoQ(10)) or ubiquinone (2,3-dimethoxy-5-methyl-6-multiprenyl-1,4-benzoquinone) is an endogenous hydroxybenzoquinone liposoluble compound which plays important physiological roles that makes it to be considered ...[+]
Subjects: Coenzyme Q10 , Meat nutrients , Meat composition , Food composition , Food databases , Muscle metabolism
Copyrigths: Reserva de todos los derechos
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2014.02.009
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodcont.2014.02.009
Thanks:
Grant PROMETEO/2012/001 from Conselleria d'Educacio, Formacio i Ocupacio of Generalitat Valenciana (Spain) is fully acknowledged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework.
Type: Artículo

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