Iron-induced lipid oxidation of turkey liver, heart, breast and thigh tissues in response to dietary supplementation with oregano oil and alpha-tocopheryl acetate
| dc.creator | Papageorgiou, G. | en |
| dc.creator | Botsoglou, N. | en |
| dc.creator | Govaris, A. | en |
| dc.creator | Giannenas, I. | en |
| dc.creator | Iliadis, S. | en |
| dc.creator | Botsoglou, E. | en |
| dc.date.accessioned | 2015-11-23T10:43:27Z | |
| dc.date.available | 2015-11-23T10:43:27Z | |
| dc.date.issued | 2003 | |
| dc.identifier.issn | 1071-5762 | |
| dc.identifier.uri | http://hdl.handle.net/11615/31773 | |
| dc.source.uri | <Go to ISI>://WOS:000184458700102 | |
| dc.subject | Biochemistry & Molecular Biology | en |
| dc.title | Iron-induced lipid oxidation of turkey liver, heart, breast and thigh tissues in response to dietary supplementation with oregano oil and alpha-tocopheryl acetate | en |
| dc.type | journalArticle | en |
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