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Olive leaves (Olea europaea L.) versus α‐tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very‐long‐chain n‐3 fatty acids |
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| Authors: | Evropi N Botsoglou Alexandros K Govaris Ioannis A Ambrosiadis Dimitrios J Fletouris |
| Affiliation: | 1. Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, , GR‐43100 Karditsa, Greece;2. Laboratory of Food Technology, Faculty of Veterinary Medicine, Aristotle University, , GR‐54124 Thessaloniki, Greece;3. Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University, , GR‐54124 Thessaloniki, Greece |
| Abstract: | |
| Keywords: | lipid oxidation fish oil n‐3 eggs olive leaves α ‐tocopheryl acetate fatty acids |