Have a personal or library account? Click to login
Potential implications of natural antioxidants from plant to improve nutritional quality, oxidative stability and lipid degradation of egg yolk: A review Cover

Potential implications of natural antioxidants from plant to improve nutritional quality, oxidative stability and lipid degradation of egg yolk: A review

Archiva Zootechnica
Volume 26 (2023): Issue 1 (June 2023)
By: Florentina Tuță,  Mihaela Dumitru,  Tatiana Dumitra Panaite,  Mihaela Hăbeanu and  Vasile Bunduc  
Open Access
|May 2023

Authors

Florentina Tuță

National Research & Development Institute for Biology and Animal Nutrition, Ilfov, Romania

Mihaela Dumitru

mihaela.dumitru22@yahoo.com

National Research & Development Institute for Biology and Animal Nutrition, Ilfov, Romania

Tatiana Dumitra Panaite

National Research & Development Institute for Biology and Animal Nutrition, Ilfov, Romania

Mihaela Hăbeanu

National Research & Development Institute for Biology and Animal Nutrition, Ilfov, Romania

Vasile Bunduc

SC Avicola Lumina SA, Constanta, Romania
DOI: https://doi.org/10.2478/azibna-2023-0003 | Journal eISSN: 2344-4592 | Journal ISSN: 1016-4855
Journal RSS Feed
Language: English
Page range: 28 - 55
Published on: May 27, 2023
Published by: National Institute for Research-Development in Biology and Animal Nutrition
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
nutrition,
antioxidants,
yolk egg,
oxidation,
laying hens
Related subjects:
Life sciences,
Life sciences, other

© 2023 Florentina Tuță, Mihaela Dumitru, Tatiana Dumitra Panaite, Mihaela Hăbeanu, Vasile Bunduc, published by National Institute for Research-Development in Biology and Animal Nutrition
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 26 (2023): Issue 1 (June 2023)Next article