Order Article Reprints

Ngo Njembe MT, Dejonghe L, Verstraelen E, Mignolet E, Leclercq M, Dailly H, Gardin C, Buchet M, Waingeh Nain C, Larondelle Y. The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil. Foods. 2021; 10(5):1134. https://doi.org/10.3390/foods10051134

Ngo Njembe, Monique T., Louis Dejonghe, Eleonore Verstraelen, Eric Mignolet, Matthieu Leclercq, Hélène Dailly, Cécile Gardin, Marine Buchet, Caroline Waingeh Nain, and Yvan Larondelle. 2021. "The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil" Foods 10, no. 5: 1134. https://doi.org/10.3390/foods10051134

Ngo Njembe, M. T., Dejonghe, L., Verstraelen, E., Mignolet, E., Leclercq, M., Dailly, H., Gardin, C., Buchet, M., Waingeh Nain, C., & Larondelle, Y. (2021). The Egg Yolk Content in ω-3 and Conjugated Fatty Acids Can Be Sustainably Increased upon Long-Term Feeding of Laying Hens with a Diet Containing Flaxseeds and Pomegranate Seed Oil. Foods, 10(5), 1134. https://doi.org/10.3390/foods10051134