Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins
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With heightened awareness of cardiovascular health and obesity-particularly visceral adiposity-contemporary consumers prioritize dietary lipid quality and quantity. Substituting triacylglycerol (TAG)-based fat sources with diacylglycerol (DAG)-based sources in... ...
