Effect of dietary saffron (<i>Crocus sativus</i>L.) on the oxidative stability of egg yolk
N. Botsoglou(Aristotle University of Thessaloniki), Stamatios Aggelopoulos(Aristotle University of Thessaloniki), Ιlias Giannenas(Aristotle University of Thessaloniki), Ioannis Nikolakakis(Aristotle University of Thessaloniki), Panagiota Florou-Paneri(Aristotle University of Thessaloniki), Evropi Botsoglou(Aristotle University of Thessaloniki), Vassilios Dotas(Aristotle University of Thessaloniki)
Cited by 40
Related Papers
Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues
|British Poultry Science|2002|492
Aromatic Plants as a Source of Bioactive Compounds
|Agriculture|2012|338
Microalgae: a novel ingredient in nutrition
|International Journal of Food Sciences and Nutrition|2011|292
The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage
|Meat Science|2002|236
The effect of a mixture of herbal essential oils or á-tocopheryl acetate on performance parameters and oxidation of body lipid in broilers
|South African Journal of Animal Science|2004|153