Lu, P., Guo, R., Zou, C., Chen, H., Chen, D., Yang, L., . . . Gao, C. Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue. Elsevier.
Chicago Style (17th ed.) CitationLu, Panpan, et al. Insight into the Chemical Composition, Antioxidant Capacity, Meat Quality, Fatty Acid Profile, and Volatile Compounds of Yellow-feathered Chickens Fed with Fermented Pineapple Residue. Elsevier.
MLA (9th ed.) CitationLu, Panpan, et al. Insight into the Chemical Composition, Antioxidant Capacity, Meat Quality, Fatty Acid Profile, and Volatile Compounds of Yellow-feathered Chickens Fed with Fermented Pineapple Residue. Elsevier.
Warning: These citations may not always be 100% accurate.