Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability
- DOI
- 10.3390/foods10040871
- Published
- 2021-04-16
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods10040871,
title = {Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability},
author = {Aliyu Ibrahim Muhammad and Dalia Abd Alla Mohamed and Loh Teck Chwen and Henny Akit and Anjas Asmara Samsudin},
year = {2021},
journal = {Foods},
doi = {10.3390/foods10040871},
url = {https://doi.org/10.3390/foods10040871}
}RIS
TY - JOUR TI - Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability AU - Aliyu Ibrahim Muhammad AU - Dalia Abd Alla Mohamed AU - Loh Teck Chwen AU - Henny Akit AU - Anjas Asmara Samsudin PY - 2021 JO - Foods DO - 10.3390/foods10040871 UR - https://doi.org/10.3390/foods10040871 ER -
APA
Muhammad, A. I., Mohamed, D. A. A., Chwen, L. T., Akit, H., & Samsudin, A. A. (2021). Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability. Foods. https://doi.org/10.3390/foods10040871
Source records
- crossref · retrieved 2026-11-10T18:59:46.724Z