Ding, X.; Li, H.; Wen, Z.; Hou, Y.; Wang, G.; Fan, J.; Qian, L.
Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners. Animals 2020, 10, 185.
https://doi.org/10.3390/ani10020185
AMA Style
Ding X, Li H, Wen Z, Hou Y, Wang G, Fan J, Qian L.
Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners. Animals. 2020; 10(2):185.
https://doi.org/10.3390/ani10020185
Chicago/Turabian Style
Ding, Xiaoqing, Huaiyu Li, Zhiwei Wen, Yong Hou, Genliang Wang, Jinghui Fan, and Lichun Qian.
2020. "Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners" Animals 10, no. 2: 185.
https://doi.org/10.3390/ani10020185
APA Style
Ding, X., Li, H., Wen, Z., Hou, Y., Wang, G., Fan, J., & Qian, L.
(2020). Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners. Animals, 10(2), 185.
https://doi.org/10.3390/ani10020185