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bibliographicCitation Botsoglou NA, Florou-Paneri P, Nikolakakis I, Giannenas I, Dotas V, Botsoglou EN, Aggelopoulos S. Effect of dietary saffron (Crocus sativusL.) on the oxidative stability of egg yolk. British Poultry Science. 2005 Dec;46(6):701–7. doi: 10.1080/00071660500392092.
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title Effect of dietary saffron (Crocus sativusL.) on the oxidative stability of egg yolk
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