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Page 1
Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties.
Molecules. 2018 Nov 25;23(12):3080. doi: 10.3390/molecules23123080.
Molecules. 2018.
PMID: 30477275
Free PMC article.
Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.
Muíño I, Apeleo E, de la Fuente J, Pérez-Santaescolástica C, Rivas-Cañedo A, Pérez C, Díaz MT, Cañeque V, Lauzurica S.
Muíño I, et al. Among authors: caneque v.
Meat Sci. 2014 Oct;98(2):116-23. doi: 10.1016/j.meatsci.2014.05.009. Epub 2014 May 22.
Meat Sci. 2014.
PMID: 24927047
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Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.
Rivas-Cañedo A, Apeleo E, Muiño I, Pérez C, Lauzurica S, Pérez-Santaescolástica C, Díaz MT, Cañeque V, de la Fuente J.
Rivas-Cañedo A, et al. Among authors: caneque v.
Meat Sci. 2013 Feb;93(2):178-86. doi: 10.1016/j.meatsci.2012.08.017. Epub 2012 Aug 29.
Meat Sci. 2013.
PMID: 23026739
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Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.
Alvarez I, De La Fuente J, Cañeque V, Lauzurica S, Pérez C, Díaz MT.
Alvarez I, et al. Among authors: caneque v.
J Agric Food Chem. 2009 Jan 14;57(1):140-6. doi: 10.1021/jf801940c.
J Agric Food Chem. 2009.
PMID: 19093867
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Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere.
Lauzurica S, de la Fuente J, Díaz MT, Alvarez I, Pérez C, Cañeque V.
Lauzurica S, et al. Among authors: caneque v.
Meat Sci. 2005 Aug;70(4):639-46. doi: 10.1016/j.meatsci.2005.02.013. Epub 2005 Apr 7.
Meat Sci. 2005.
PMID: 22063891
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