Flavonoids supplementation - an ideal approach to improve quality of poultry products
Supplementing flavonoids in poultry diets has shown the potential to progress the nutritional, sensorial and microbiological quality of poultry meat and eggs. In the last decade, several studies have determined the benefits of flavonoids for inhibition of lipid oxidation and microbial growth, check...
| Main Authors: | , , , , , , |
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| Format: | Article |
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Gorgan University of Agricultural Sciences and Natural Resources
2019
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