Ageing corn results in the pale-coloured egg yolks with decreased polyunsaturated fatty acids-Reference-Cited by-同舟云学术

Ageing corn results in the pale-coloured egg yolks with decreased polyunsaturated fatty acids

Published:2019-09 Issue: Volume:256 Page:114242
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Zhou L.,Ding X.M.,Wang J.P.^ORCID,Bai S.P.,Zeng Q.F.,Su Z.W.,Xuan Y.,Zhang K.Y.^ORCID

Funder

National Science and Technology

Publisher

Elsevier BV

Subject

Animal Science and Zoology

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