Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits
Aristide Maggiolino(University of Bari Aldo Moro), Pasquale De Palo, Roberto Ciarcia(Federico II University Hospital), Sara Damiano(Federico II University Hospital), Lucia Sepe, Andrea Bragaglio(Clinical Research Organization), David Hopkins(King's College London), Francesca Rita Dinardo(University of Bari Aldo Moro), Salvatore Claps, Angela Salzano(University of Naples Federico II), Gianluca Neglia(Federico II University Hospital), Domenico Rufrano
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