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    Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat

    Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat by Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, Pasquale De Palo

    Published 2024-12-01
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