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

Author： Botsoglou N.A. Florou-Paneri P. Nikolakakis I. Giannenas I. Dotas V. Botsoglou E.N. Aggelopoulos S.

ISSN： 1466-1799

Source： British Poultry Science, Vol.46, Iss.6, 2005-12, pp. : 701-707

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