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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.
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
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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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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Characterization of volatile constituents in commercial oak wood chips.
Fernández de Simón B, Muiño I, Cadahía E.
Fernández de Simón B, et al. Among authors: muino i.
J Agric Food Chem. 2010 Sep 8;58(17):9587-96. doi: 10.1021/jf101301a.
J Agric Food Chem. 2010.
PMID: 20687559
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