Increase in the content of essential fatty acids in eggs via nutritional supplementation of animals using a very low dose of a flavonoid-rich grape extract - Université d'Angers Accéder directement au contenu
Brevet Année : 2019

Increase in the content of essential fatty acids in eggs via nutritional supplementation of animals using a very low dose of a flavonoid-rich grape extract

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Chimie

Guillaume Viault  : Connectez-vous pour contacter le contributeur

https://univ-angers.hal.science/hal-02869550

Soumis le : mardi 16 juin 2020-10:06:39

Dernière modification le : lundi 14 novembre 2022-01:06:08

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Dates et versions

hal-02869550 , version 1 (16-06-2020)

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  • HAL Id : hal-02869550 , version 1

Citer

Paul Engler, David Guilet. Increase in the content of essential fatty acids in eggs via nutritional supplementation of animals using a very low dose of a flavonoid-rich grape extract. France, Patent n° : WO 2019215415 A1 20191114. 2019. ⟨hal-02869550⟩

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