Wei, W., Fu, Y., Su, W., Li, W., Kai, L., Liang, J., . . . Lu, Z. (2025). Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl. Animal Nutrition, 21(365-377), 365. https://doi.org/10.1016/j.aninu.2025.02.002
Chicago-referens (17:e uppl.)Wei, Wei, et al. "Transcriptome Analysis Reveals the Mechanism by Which Fermented Broussonetia Papyrifera Influences Meat Quality of Taihe Black-bone Silky Fowl." Animal Nutrition 21, no. 365-377 (2025): 365. https://doi.org/10.1016/j.aninu.2025.02.002.
MLA-referens (9:e uppl.)Wei, Wei, et al. "Transcriptome Analysis Reveals the Mechanism by Which Fermented Broussonetia Papyrifera Influences Meat Quality of Taihe Black-bone Silky Fowl." Animal Nutrition, vol. 21, no. 365-377, 2025, p. 365, https://doi.org/10.1016/j.aninu.2025.02.002.
