APA (7th ed.) Citation

Qiu, K., He, W., Zhang, H., Wang, J., Qi, G., Guo, N., . . . Wu, S. (2022). Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers. Antioxidants, 11(12), 2309. https://doi.org/10.3390/antiox11122309

Chicago Style (17th ed.) Citation

Qiu, Kai, Weizhen He, Haijun Zhang, Jing Wang, Guanghai Qi, Naiwei Guo, Xin Zhang, and Shugeng Wu. "Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers." Antioxidants 11, no. 12 (2022): 2309. https://doi.org/10.3390/antiox11122309.

MLA (9th ed.) Citation

Qiu, Kai, et al. "Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers." Antioxidants, vol. 11, no. 12, 2022, p. 2309, https://doi.org/10.3390/antiox11122309.