Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids
Maria Federica Sgarro(University of Bari Aldo Moro), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia), Pasquale De Palo, Francesco Iannaccone(University of Bari Aldo Moro), Aristide Maggiolino(University of Bari Aldo Moro), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia)
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