1.
Yalçyn H, Kemal Ünal M, Basmacyoolu H. The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed. Grasas aceites [Internet]. 2007Dec.30 [cited 2024Jul.23];58(4):372-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/449