Effects of dietary resveratrol supplementation on egg production and egg yolk lipid peroxidation

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dc.contributor.authorSahin, K.
dc.contributor.authorAkdemir, F.
dc.contributor.authorOrhan, C.
dc.contributor.authorTuzcu, M.
dc.contributor.authorHayirli, A.
dc.contributor.authorSahin, N.
dc.date.accessioned2024-04-24T17:49:48Z
dc.date.available2024-04-24T17:49:48Z
dc.date.issued2010
dc.departmentDicle Üniversitesien_US
dc.description.abstract[Abstract Not Available]en_US
dc.identifier.endpage815en_US
dc.identifier.issn0022-0302
dc.identifier.startpage814en_US
dc.identifier.urihttps://hdl.handle.net/11468/22974
dc.identifier.volume93en_US
dc.identifier.wosWOS:000295056203192
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectResveratrolen_US
dc.subjectAntioxidant Statusen_US
dc.subjectJapanese Quailen_US
dc.titleEffects of dietary resveratrol supplementation on egg production and egg yolk lipid peroxidationen_US
dc.titleEffects of dietary resveratrol supplementation on egg production and egg yolk lipid peroxidation
dc.typeConference Objecten_US

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