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

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

Research output: Contribution to journalArticle

24 Citations (Scopus)

Fingerprint Dive into the research topics of 'Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences