Effect of different olive oil-derived antioxidants (hydroxytyrosol and 3,4-dihydroxyphenylglycol) on the quality of frozen-thawed ram sperm

JUAN VICENTE DELGADO BERMEJOCARLOS CARMELO PÉREZ MARÍN2026-01-292026-01-29201910.1016/j.cryobiol.2019.01.0022-s2.0-85059845951https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29944Agricultural and Biological Sciences (all)Biochemistry, Genetics and Molecular Biology (all)Medicine (all)Effect of different olive oil-derived antioxidants (hydroxytyrosol and 3,4-dihydroxyphenylglycol) on the quality of frozen-thawed ram spermresearch article