[1]
D. De Marzo, F. Nicastro, A. M. Facciolongo, F. Degiorgio, F. Toteda, and A. Nicastro, “Influence of antioxidants for improving animal production: lamb meat characteristics”, Progr Nutr, vol. 16, no. 4, pp. 310–315, Dec. 2014, Accessed: Jul. 18, 2024. [Online]. Available: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4090