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Page 1
Characterization of volatile constituents in commercial oak wood chips.
J Agric Food Chem. 2010 Sep 8;58(17):9587-96. doi: 10.1021/jf101301a.
J Agric Food Chem. 2010.
PMID: 20687559
Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties.
Muíño I, Fuente J, Pérez C, Apeleo E, Pérez-Santaescolástica C, Cañeque V, Lauzurica S, Bermejo-Poza R, Díaz AMT.
Muíño I, et al.
Molecules. 2018 Nov 25;23(12):3080. doi: 10.3390/molecules23123080.
Molecules. 2018.
PMID: 30477275
Free PMC article.
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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.
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: muino i.
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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