Yan, E.; Wang, Y.; He, L.; Guo, J.; Zhang, X.; Yin, J.
Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs. Foods 2022, 11, 3335.
https://doi.org/10.3390/foods11213335
AMA Style
Yan E, Wang Y, He L, Guo J, Zhang X, Yin J.
Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs. Foods. 2022; 11(21):3335.
https://doi.org/10.3390/foods11213335
Chicago/Turabian Style
Yan, Enfa, Yubo Wang, Linjuan He, Jianxin Guo, Xin Zhang, and Jingdong Yin.
2022. "Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs" Foods 11, no. 21: 3335.
https://doi.org/10.3390/foods11213335
APA Style
Yan, E., Wang, Y., He, L., Guo, J., Zhang, X., & Yin, J.
(2022). Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs. Foods, 11(21), 3335.
https://doi.org/10.3390/foods11213335