Innovative Microalgae Pigments as Functional Ingredients in Nutrition
Efterpi Christaki(Aristotle University of Thessaloniki), Panagiota Florou-Paneri(Aristotle University of Thessaloniki), Eleftherios Bonos
Cited by 81
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