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Effect of dietary saffron ( Crocus sativus L.) on the oxidative stability of egg yolk

✍ Scribed by Botsoglou, N.A.; Florou-Paneri, P.; Nikolakakis, I.; Giannenas, I.; Dotas, V.; Botsoglou, E.N.; Aggelopoulos, S.

No coin nor oath required. For personal study only.

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