Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers
- 31 October 2010
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 86 (2), 520-526
- https://doi.org/10.1016/j.meatsci.2010.06.007
Abstract
No abstract availableKeywords
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