{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T05:57:48Z","timestamp":1773122268931,"version":"3.50.1"},"reference-count":47,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,3,7]],"date-time":"2026-03-07T00:00:00Z","timestamp":1772841600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PRR\u2014NextGenerationEU, Grant Projeto SPIN\u2014Sustainable ProteIN","award":["PRR-C05-i03-I-000192-LA9.5"],"award-info":[{"award-number":["PRR-C05-i03-I-000192-LA9.5"]}]},{"name":"the Portuguese Foundation for Science and Technology","award":["UIDB\/0681\/2025"],"award-info":[{"award-number":["UIDB\/0681\/2025"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Regenerative agriculture approaches in livestock production may help produce animal protein that aligns with increasingly demanding sustainability criteria. This study compared commercially sourced beef from regenerative farming systems (RFS; n = 10; Longissimus lumborum, n = 5; Splenius capitis, n = 5) and intensive systems (IS; n = 6; Longissimus lumborum, n = 3; Splenius capitis, n = 3), evaluating the effects of production system (PS), muscle type (MT), and their interaction (MT \u00d7 PS) on nutritional traits. IS chuck had higher polyunsaturated fatty acids (PUFA) and n-6 PUFA family (n-6 PUFA) contents (p &lt; 0.05; 10.24 and 9.15 g fatty acids (FA)\/100 g total FA, respectively), driven by C18:2 cis-9, trans-11, C20:4 n-6, and C18:2 n-6 contents. Consequently, IS chuck had a higher polyunsaturated FA and saturated FA ratio (P\/S), peroxidability index (PI), n-6 PUFA family and n-3 PUFA family ratio (n-6\/n-3), and hypocholesterolemic\/hypercholesterolemic ratio (h\/H) values (p &lt; 0.05; 0.13, 23.87, 9.33 and 0.32, respectively). By comparison, RFS chuck had the highest n-3 PUFA content (p &lt; 0.05; 1.28 g FA\/100 g total FA), primarily due to its higher C18:3 n-3 content, resulting in a lower n-6\/n-3 ratio (3.95). RFS meat showed higher vitamin E and \u03b1-tocopherol (0.58 and 0.56 mg\/100 g of meat, respectively), exceeding the \u22650.30 mg\/100 g threshold proposed to limit lipid oxidation, unlike IS meat.<\/jats:p>","DOI":"10.3390\/foods15050940","type":"journal-article","created":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T17:16:03Z","timestamp":1773076563000},"page":"940","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional Composition of Commercially Sourced Meat from Two Anatomical Locations Under Regenerative and Intensive Production Systems"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1298-3281","authenticated-orcid":false,"given":"Irene C.","family":"Antunes","sequence":"first","affiliation":[{"name":"UEISTSA\u2014Unidade Estrat\u00e9gica de Investiga\u00e7\u00e3o e Servi\u00e7os de Tecnologia e Seguran\u00e7a Alimentar, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV), 2780-157 Oeiras, Portugal"}]},{"given":"Lu\u00edsa Cristina","family":"Roseiro","sequence":"additional","affiliation":[{"name":"UEISTSA\u2014Unidade Estrat\u00e9gica de Investiga\u00e7\u00e3o e Servi\u00e7os de Tecnologia e Seguran\u00e7a Alimentar, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV), 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, Faculdade de Ci\u00eancias e Tecnologia, Universidade NOVA de Lisboa (FCT-UNL), 2829-516 Caparica, Portugal"}]},{"given":"Helena","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"UEISTSA\u2014Unidade Estrat\u00e9gica de Investiga\u00e7\u00e3o e Servi\u00e7os de Tecnologia e Seguran\u00e7a Alimentar, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV), 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5814-0490","authenticated-orcid":false,"given":"Elsa M.","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"UEISTSA\u2014Unidade Estrat\u00e9gica de Investiga\u00e7\u00e3o e Servi\u00e7os de Tecnologia e Seguran\u00e7a Alimentar, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV), 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, Faculdade de Ci\u00eancias e Tecnologia, Universidade NOVA de Lisboa (FCT-UNL), 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5676-7225","authenticated-orcid":false,"given":"Andreia","family":"Soares","sequence":"additional","affiliation":[{"name":"UEISTSA\u2014Unidade Estrat\u00e9gica de Investiga\u00e7\u00e3o e Servi\u00e7os de Tecnologia e Seguran\u00e7a Alimentar, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV), 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9461-4569","authenticated-orcid":false,"given":"Carla","family":"Alegria","sequence":"additional","affiliation":[{"name":"UEISTSA\u2014Unidade Estrat\u00e9gica de Investiga\u00e7\u00e3o e Servi\u00e7os de Tecnologia e Seguran\u00e7a Alimentar, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV), 2780-157 Oeiras, Portugal"},{"name":"CE3C\u2014Centre for Ecology, Evolution and Environmental Changes, CHANGE-Global Change and Sustainability Institute, Faculdade de Ci\u00eancias, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0625-0687","authenticated-orcid":false,"given":"Nuno","family":"Alvarenga","sequence":"additional","affiliation":[{"name":"UEISTSA\u2014Unidade Estrat\u00e9gica de Investiga\u00e7\u00e3o e Servi\u00e7os de Tecnologia e Seguran\u00e7a Alimentar, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria (INIAV), 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, Faculdade de Ci\u00eancias e Tecnologia, Universidade NOVA de Lisboa (FCT-UNL), 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-1912-1683","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Reis","sequence":"additional","affiliation":[{"name":"School of Agriculture, Santar\u00e9m Polytechnic University, Quinta do Galinheiro\u2014S. Pedro, 2001-904 Santar\u00e9m, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2491-0669","authenticated-orcid":false,"given":"Margarida","family":"Oliveira","sequence":"additional","affiliation":[{"name":"School of Agriculture, Santar\u00e9m Polytechnic University, Quinta do Galinheiro\u2014S. Pedro, 2001-904 Santar\u00e9m, Portugal"},{"name":"Research Center in Natural Resources, Environment and Society (CERNAS), Santar\u00e9m Polytechnic University, Quinta do Galinheiro\u2014S. Pedro, 2001-904 Santar\u00e9m, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9075-9568","authenticated-orcid":false,"given":"Igor","family":"Dias","sequence":"additional","affiliation":[{"name":"School of Agriculture, Santar\u00e9m Polytechnic University, Quinta do Galinheiro\u2014S. Pedro, 2001-904 Santar\u00e9m, Portugal"},{"name":"Research Center in Natural Resources, Environment and Society (CERNAS), Santar\u00e9m Polytechnic University, Quinta do Galinheiro\u2014S. Pedro, 2001-904 Santar\u00e9m, Portugal"},{"name":"CIEQV\u2014Life Quality Research Centre, Avenida Dr. M\u00e1rio Soares n. 110, 2040-413 Rio Maior, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"18117","DOI":"10.22175\/mmb.18117","article-title":"Environmental Sustainability of Livestock Systems","volume":"8","author":"Place","year":"2024","journal-title":"Meat Muscle Biol."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Ridoutt, B. (2024). Drivers of Sustainability Credentialling in the Red Meat Value Chain\u2014A Mixed Methods Study. Agriculture, 14.","DOI":"10.3390\/agriculture14050697"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"e36","DOI":"10.1017\/awf.2023.28","article-title":"A Systematic Review on Whether Regenerative Agriculture Improves Animal Welfare: A Qualitative Analysis with a One Welfare Perspective","volume":"32","year":"2023","journal-title":"Anim. Welf."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"109208","DOI":"10.1016\/j.catena.2025.109208","article-title":"Recent Advances in Regenerative Sustainable Agricultural Strategies for Managing Soil Carbon and Mitigating Climate Change Consequences","volume":"258","author":"Kumar","year":"2025","journal-title":"Catena"},{"key":"ref_5","unstructured":"Dillon, J., and Machmuller, M. (2025, December 28). Regenerative Grazing, Carbon, and Climate. Available online: https:\/\/pastureproject.org\/wp-content\/uploads\/2021\/11\/Regenerative-Grazing-and-Carbon.pdf."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"100295","DOI":"10.1016\/j.animal.2021.100295","article-title":"Review: An Overview of Beef Production from Pasture and Feedlot Globally, as Demand for Beef and the Need for Sustainable Practices Increase","volume":"15","author":"Greenwood","year":"2021","journal-title":"Animal"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1007\/s43621-024-00662-z","article-title":"Importance of Regenerative Agriculture: Climate, Soil Health, Biodiversity and Its Socioecological Impact","volume":"5","author":"Sher","year":"2024","journal-title":"Discov. Sustain."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Rowntree, J.E., Stanley, P.L., Maciel, I.C.F., Thorbecke, M., Rosenzweig, S.T., Hancock, D.W., Guzman, A., and Raven, M.R. (2020). Ecosystem Impacts and Productive Capacity of a Multi-Species Pastured Livestock System. Front. Sustain. Food Syst., 4.","DOI":"10.3389\/fsufs.2020.544984"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1177\/0030727021998063","article-title":"Regenerative Agriculture: An Agronomic Perspective","volume":"50","author":"Giller","year":"2021","journal-title":"Outlook Agric."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1186\/1475-2891-9-10","article-title":"A Review of Fatty Acid Profiles and Antioxidant Content in Grass-Fed and Grain-Fed Beef","volume":"9","author":"Daley","year":"2010","journal-title":"Nutr. J."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.meatsci.2006.05.002","article-title":"Innovations in Beef Production Systems That Enhance the Nutritional and Health Value of Beef Lipids and Their Relationship with Meat Quality","volume":"74","author":"Scollan","year":"2006","journal-title":"Meat Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.meatsci.2004.11.018","article-title":"Influence of Pasture or Grain-Based Diets Supplemented with Vitamin E on Antioxidant\/Oxidative Balance of Argentine Beef","volume":"70","author":"Descalzo","year":"2005","journal-title":"Meat Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/j.meatsci.2009.02.002","article-title":"Fatty Acid and Vitamin E Composition of Intramuscular Fat in Cattle Reared in Different Production Systems","volume":"82","author":"Oliver","year":"2009","journal-title":"Meat Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1111\/j.1467-3010.2005.00525.x","article-title":"Red Meat in the Diet","volume":"30","author":"Williamson","year":"2005","journal-title":"Nutr. Bull."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1016\/j.meatsci.2004.07.017","article-title":"Meat as a Component of a Healthy Diet\u2014Are There Any Risks or Benefits If Meat Is Avoided in the Diet?","volume":"70","author":"Biesalski","year":"2005","journal-title":"Meat Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"586","DOI":"10.1016\/j.meatsci.2012.09.018","article-title":"Meat Nutritional Composition and Nutritive Role in the Human Diet","volume":"93","author":"Pereira","year":"2013","journal-title":"Meat Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/S0924-2244(00)00055-8","article-title":"The Changing Nature of Red Meat: 20 Years of Improving Nutritional Quality","volume":"11","author":"Higgs","year":"2000","journal-title":"Trends Food Sci. Technol."},{"key":"ref_18","unstructured":"FAO (2023, August 29). Food Energy\u2014Methods of Analysis and Conversion Factors. Available online: https:\/\/www.fao.org\/3\/Y5022E\/y5022e03.htm#bm3.3."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/j.foodchem.2005.01.021","article-title":"Simultaneous HPLC Quantification of Total Cholesterol, Tocopherols and \u03b2-Carotene in Barros\u00e3-PDO Veal","volume":"94","author":"Prates","year":"2006","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0021-9258(18)64849-5","article-title":"A Simple Method for Isolation and Purification of Total Lipides from Animal Tissues","volume":"226","author":"Folch","year":"1957","journal-title":"J. Biol. Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"4297","DOI":"10.1021\/jf073471e","article-title":"Dichloromethane as a Solvent for Lipid Extraction and Assessment of Lipid Classes and Fatty Acids from Samples of Different Natures","volume":"56","author":"Ravelo","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_22","unstructured":"(2003). Animal and Vegetable Fats and Oils Preparation of Methyl Esters of Fatty Acids. Gorduras e \u00d3leos Comest\u00edveis. Determina\u00e7\u00e3o \u00c1cidos Gordos. (Standard No. NP EN ISO 5509)."},{"key":"ref_23","unstructured":"British Department of Health (1994). Nutritional Aspects of Cardiovascular Disease, Report on Health and Social Subjects."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/0140-6736(91)91846-M","article-title":"Coronary Heart Disease: Seven Dietary Factors","volume":"338","author":"Ulbricht","year":"1991","journal-title":"Lancet"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"769","DOI":"10.1007\/BF02535410","article-title":"Species Differences in Lipid Peroxide Levels in Lung Tissue and Investigation of Their Determining Factors","volume":"21","author":"Arakawa","year":"1986","journal-title":"Lipids"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/S0301-6226(02)00059-3","article-title":"Effect of Genotype, Feeding System and Slaughter Weight on the Quality of Light Lambs","volume":"77","author":"Bessa","year":"2002","journal-title":"Livest. Prod. Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1016\/j.physbeh.2009.03.011","article-title":"The Relationship between Dietary Energy Density and Energy Intake","volume":"97","author":"Rolls","year":"2009","journal-title":"Physiol. Behav."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Wang, W., Zhang, X., Wei, H., Wang, S., Ye, Y., He, L., Zhang, K., Lu, Y., Zhang, Z., and Huang, Y. (2024). Effects of Feeding Systems on the Growth Performance, Carcass Characteristics, and Meat Quality in Sheep: A Meta-Analysis. Animals, 14.","DOI":"10.3390\/ani14182738"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.foodchem.2008.05.103","article-title":"Some Biochemical Aspects Pertaining to Beef Eating Quality and Consumer Health: A Review","volume":"112","author":"Muchenje","year":"2009","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"2827","DOI":"10.2527\/2001.79112827x","article-title":"Effects of Dietary Supplementation with Vitamin E and Organic Selenium on the Oxidative Stability of Beef","volume":"79","author":"Monahan","year":"2001","journal-title":"J. Anim. Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/S0301-6226(98)00189-4","article-title":"Effect of Vitamin E on \u03b1-Tocopherol Concentration in Different Tissues and Oxidative Stability of Bull Beef","volume":"56","author":"Schwarz","year":"1998","journal-title":"Livest. Prod. Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/0309-1740(95)00055-0","article-title":"Dietary Vitamin E Effect on Color Stability and Sensory Assessment of Spoilage in Three Beef Muscles","volume":"42","author":"Chan","year":"1996","journal-title":"Meat Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1017\/S0029665108007167","article-title":"Current Intakes of EPA and DHA in European Populations and the Potential of Animal-Derived Foods to Increase Them","volume":"67","author":"Givens","year":"2008","journal-title":"Proc. Nutr. Soc."},{"key":"ref_34","unstructured":"FAO (2010). Fats and Fatty Acids in Human Nutrition: Report of an Expert Consultation, FAO."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1108\/00070709510100145","article-title":"The COMA Report on Nutritional Aspects of Cardiovascular Disease: The Scientific Evidence","volume":"97","year":"1995","journal-title":"Br. Food J."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1081\/FRI-120028831","article-title":"Omega-6\/Omega-3 Essential Fatty Acid Ratio and Chronic Diseases","volume":"20","author":"Simopoulos","year":"2004","journal-title":"Food Rev. Int."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.meatsci.2006.04.008","article-title":"The Role of Meat as a Source of N\u22123 Polyunsaturated Fatty Acids in the Human Diet","volume":"74","author":"Givens","year":"2006","journal-title":"Meat Sci."},{"key":"ref_38","first-page":"234","article-title":"\u03c9-3 Fatty Acids in the Prevention\u2014Management of Cardiovascular Disease","volume":"75","author":"Simopoulos","year":"1997","journal-title":"Can. J. Physiol. Pharmacol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1080\/07315724.2002.10719248","article-title":"Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases","volume":"21","author":"Simopoulos","year":"2002","journal-title":"J. Am. Coll. Nutr."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"343S","DOI":"10.1093\/ajcn\/71.1.343S","article-title":"Dietary Polyunsaturated Fatty Acids and Inflammatory Mediator Production","volume":"71","author":"James","year":"2000","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/S0753-3322(02)00253-6","article-title":"The Importance of the Ratio of Omega-6\/Omega-3 Essential Fatty Acids","volume":"56","author":"Simopoulos","year":"2002","journal-title":"Biomed. Pharmacother."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Chen, J., and Liu, H. (2020). Nutritional Indices for Assessing Fatty Acids: A Mini-Review. Int. J. Mol. Sci., 21.","DOI":"10.3390\/ijms21165695"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Taormina, V.M., Unger, A.L., Schiksnis, M.R., Torres-Gonzalez, M., and Kraft, J. (2020). Branched-Chain Fatty Acids\u2014An Underexplored Class of Dairy-Derived Fatty Acids. Nutrients, 12.","DOI":"10.3390\/nu12092875"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1146\/annurev.nutr.19.1.343","article-title":"Molecular Mechanisms of Vitamin e Transport","volume":"19","author":"Traber","year":"1999","journal-title":"Annu. Rev. Nutr."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1024\/0300-9831.70.2.31","article-title":"Relationship Between Vitamin E Requirement and Polyunsaturated Fatty Acid Intake in Man: A Review","volume":"70","author":"Valk","year":"2000","journal-title":"Int. J. Vitam. Nutr. Res."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/S0309-1740(01)00103-6","article-title":"Lipid Stability and Meat Colour of Beef from Pasture- and Grain-Fed Cattle with or without Vitamin E Supplement","volume":"60","author":"Yang","year":"2002","journal-title":"Meat Sci."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"858","DOI":"10.1111\/j.1365-2621.1989.tb07899.x","article-title":"Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E","volume":"54","author":"Faustman","year":"1989","journal-title":"J. Food Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/5\/940\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T17:18:38Z","timestamp":1773076718000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/5\/940"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,7]]},"references-count":47,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2026,3]]}},"alternative-id":["foods15050940"],"URL":"https:\/\/doi.org\/10.3390\/foods15050940","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,7]]}}}