Effects of dietary resveratrol supplementation on egg production and egg yolk lipid peroxidation

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dc.contributor.authorŞahin, Kazım
dc.contributor.authorAkdemir, F.
dc.contributor.authorOrhan, C.
dc.contributor.authorTuzcu, M.
dc.contributor.authorHayirli, A.
dc.contributor.authorŞahin, Nurhan.
dc.date.accessioned2026-08-12T18:11:43Z
dc.date.issued2010
dc.departmentFırat Üniversitesi
dc.description.abstract[Abstract Not Available]
dc.identifier.endpage815
dc.identifier.issn0022-0302
dc.identifier.orcid0000-0002-1329-3143
dc.identifier.orcid0000-0003-4138-7689
dc.identifier.startpage814
dc.identifier.urihttps://hdl.handle.net/11508/63791
dc.identifier.volume93
dc.identifier.wosWOS:000295056203192
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectresveratrol
dc.subjectantioxidant status
dc.subjectJapanese quail
dc.titleEffects of dietary resveratrol supplementation on egg production and egg yolk lipid peroxidation
dc.typeConference Object

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