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 journal › Article › peer-review