The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA
Authors: Jan Jankowski, Katarzyna Ognik, Zuzanna Całyniuk, Anna Stępniowska, Paweł Konieczka, Dariusz Mikulski
Published in: Animal
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q1