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Object |
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Comparative Study|Journal Article |
| endingPage |
453 |
| issn |
0007-1668
1466-1799 |
| issueIdentifier |
4 |
| pageRange |
449-453 |
| publicationName |
British Poultry Science |
| startingPage |
449 |
| bibliographicCitation |
Toyosaki T, Koketsu M. Antioxidant effects of the water-soluble fraction of baked sponge cake made with silky fowl egg: comparison with White Leghorn egg. Br Poult Sci. 2007 Aug;48(4):449–53. doi: 10.1080/00071660701466109. PMID: 17701498. |
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http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_57e12b7cef4b4fa61962ce32e1112a60 |
| date |
200708 |
| identifier |
https://doi.org/10.1080/00071660701466109
https://pubmed.ncbi.nlm.nih.gov/17701498 |
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https://portal.issn.org/resource/ISSN/1466-1799
https://portal.issn.org/resource/ISSN/0007-1668 |
| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/ |
| title |
Antioxidant effects of the water-soluble fraction of baked sponge cake made with silky fowl egg: comparison with White Leghorn egg |
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