Lipid oxidation of stored eggs enriched with very long chain n−3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation

✍ Scribed by E. Botsoglou; A. Govaris; D. Fletouris; N. Botsoglou

• Book ID: 113626885
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 328 KB
• Volume: 134
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.03.014