Dotas, V.; Gourdouvelis, D.; Symeon, G.; Hatzizisis, L.; Mitsopoulos, I.; Galamatis, D.; Ioannidou, M.; Sossidou, E.
Fatty Acid Profile and Oxidative Stability of Layers’ Egg Yolk as Affected by Dietary Supplementation with Fresh Purslane and Addition of Aromatic Plant Essential Oils to Drinking Water. Sustainability 2023, 15, 11539.
https://doi.org/10.3390/su151511539
AMA Style
Dotas V, Gourdouvelis D, Symeon G, Hatzizisis L, Mitsopoulos I, Galamatis D, Ioannidou M, Sossidou E.
Fatty Acid Profile and Oxidative Stability of Layers’ Egg Yolk as Affected by Dietary Supplementation with Fresh Purslane and Addition of Aromatic Plant Essential Oils to Drinking Water. Sustainability. 2023; 15(15):11539.
https://doi.org/10.3390/su151511539
Chicago/Turabian Style
Dotas, Vassilios, Dimitrios Gourdouvelis, George Symeon, Lampros Hatzizisis, Ioannis Mitsopoulos, Dimitrios Galamatis, Maria Ioannidou, and Evangelia Sossidou.
2023. "Fatty Acid Profile and Oxidative Stability of Layers’ Egg Yolk as Affected by Dietary Supplementation with Fresh Purslane and Addition of Aromatic Plant Essential Oils to Drinking Water" Sustainability 15, no. 15: 11539.
https://doi.org/10.3390/su151511539
APA Style
Dotas, V., Gourdouvelis, D., Symeon, G., Hatzizisis, L., Mitsopoulos, I., Galamatis, D., Ioannidou, M., & Sossidou, E.
(2023). Fatty Acid Profile and Oxidative Stability of Layers’ Egg Yolk as Affected by Dietary Supplementation with Fresh Purslane and Addition of Aromatic Plant Essential Oils to Drinking Water. Sustainability, 15(15), 11539.
https://doi.org/10.3390/su151511539