Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

Published 2010 View Full Article

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Title
Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 86, Issue 2, Pages 520-526
Publisher
Elsevier BV
Online
2010-06-17
DOI
10.1016/j.meatsci.2010.06.007

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