Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk.
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Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a reviewDietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.Dietary plant bioactives for poultry health and productivity.An evidence-based systematic review of saffron (Crocus sativus) by the Natural Standard Research Collaboration.Juniper oil improves oxidative stability and eggshell and albumin quality of quail eggs.A systematic review and meta-analysis of clinical trials on saffron (Crocus sativus) effectiveness and safety on erectile dysfunction and semen parameters.
P2860
Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk.
description
2005 nî lūn-bûn
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2005年の論文
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年學術文章
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2005年學術文章
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name
Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk.
@en
Effect of dietary saffron
@nl
type
label
Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk.
@en
Effect of dietary saffron
@nl
prefLabel
Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk.
@en
Effect of dietary saffron
@nl
P2093
P1476
Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk.
@en
P2093
Aggelopoulos S
Botsoglou EN
Botsoglou NA
Florou-Paneri P
Giannenas I
Nikolakakis I
P2860
P304
P356
10.1080/00071660500392092
P577
2005-12-01T00:00:00Z