Ngo Njembe, M.T.; Dejonghe, L.; Verstraelen, E.; Mignolet, E.; Leclercq, M.; Dailly, H.; Gardin, C.; Buchet, M.; Waingeh Nain, C.; Larondelle, Y.
The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil. Foods 2021, 10, 1134.
https://doi.org/10.3390/foods10051134
AMA Style
Ngo Njembe MT, Dejonghe L, Verstraelen E, Mignolet E, Leclercq M, Dailly H, Gardin C, Buchet M, Waingeh Nain C, Larondelle Y.
The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil. Foods. 2021; 10(5):1134.
https://doi.org/10.3390/foods10051134
Chicago/Turabian Style
Ngo Njembe, Monique T., Louis Dejonghe, Eleonore Verstraelen, Eric Mignolet, Matthieu Leclercq, Hélène Dailly, Cécile Gardin, Marine Buchet, Caroline Waingeh Nain, and Yvan Larondelle.
2021. "The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil" Foods 10, no. 5: 1134.
https://doi.org/10.3390/foods10051134
APA Style
Ngo Njembe, M. T., Dejonghe, L., Verstraelen, E., Mignolet, E., Leclercq, M., Dailly, H., Gardin, C., Buchet, M., Waingeh Nain, C., & Larondelle, Y.
(2021). The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil. Foods, 10(5), 1134.
https://doi.org/10.3390/foods10051134
