Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs

Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs
M. Arturo-Schaan, L. Roger, V. Santé- Lhoutellier and S. Ambrois