Olive leaves (Olea europeaL.) andα-tocopheryl acetate as feed antioxidants for improving the oxidative stability ofα-linolenic acid-enriched eggs
Author:
Publisher
Wiley
Subject
Animal Science and Zoology,Food Animals
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0396.2012.01316.x/fullpdf
Reference68 articles.
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4. Antioxidant activity of phenolics from Olea europaea L. leaves;Benavente-García;Food Chemistry,2000
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