Wu, J.; Zhao, W.; Ding, X.; Tian, S.; Wang, J.
Dietary Supplementation with Hesperidin and Rosmarinic Acid Improves Meat Quality, Modulates Gut Microbiota, and Enhances Antioxidant Capacity in Finishing Pigs. Microorganisms 2026, 14, 1518.
https://doi.org/10.3390/microorganisms14071518
AMA Style
Wu J, Zhao W, Ding X, Tian S, Wang J.
Dietary Supplementation with Hesperidin and Rosmarinic Acid Improves Meat Quality, Modulates Gut Microbiota, and Enhances Antioxidant Capacity in Finishing Pigs. Microorganisms. 2026; 14(7):1518.
https://doi.org/10.3390/microorganisms14071518
Chicago/Turabian Style
Wu, Jianmin, Wenxuan Zhao, Xuedong Ding, Shiyi Tian, and Jing Wang.
2026. "Dietary Supplementation with Hesperidin and Rosmarinic Acid Improves Meat Quality, Modulates Gut Microbiota, and Enhances Antioxidant Capacity in Finishing Pigs" Microorganisms 14, no. 7: 1518.
https://doi.org/10.3390/microorganisms14071518
APA Style
Wu, J., Zhao, W., Ding, X., Tian, S., & Wang, J.
(2026). Dietary Supplementation with Hesperidin and Rosmarinic Acid Improves Meat Quality, Modulates Gut Microbiota, and Enhances Antioxidant Capacity in Finishing Pigs. Microorganisms, 14(7), 1518.
https://doi.org/10.3390/microorganisms14071518