APA (7th ed.) Citation

Sun, H., Wang, J., Han, J., Li, X., Zhao, J., Zhang, Y., & Sun, J. Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity. Elsevier.

Chicago Style (17th ed.) Citation

Sun, Hailei, Jia Wang, Jina Han, Xiaolong Li, Juan Zhao, Yimin Zhang, and Jingxin Sun. Dietary Inulin Supplementation Improves Meat Quality and Off-flavor of Duck Meat Referring to Regulated Muscle Fiber Types and Antioxidant Capacity. Elsevier.

MLA (9th ed.) Citation

Sun, Hailei, et al. Dietary Inulin Supplementation Improves Meat Quality and Off-flavor of Duck Meat Referring to Regulated Muscle Fiber Types and Antioxidant Capacity. Elsevier.