MDPI and ACS Style
Smeti, S.; Yagoubi, Y.; Srihi, H.; Lobón, S.; Bertolín, J.R.; Mahouachi, M.; Joy, M.; Atti, N.
Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals 2021, 11, 2100.
https://doi.org/10.3390/ani11072100
AMA Style
Smeti S, Yagoubi Y, Srihi H, Lobón S, Bertolín JR, Mahouachi M, Joy M, Atti N.
Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals. 2021; 11(7):2100.
https://doi.org/10.3390/ani11072100
Chicago/Turabian Style
Smeti, Samir, Yathreb Yagoubi, Houssemeddine Srihi, Sandra Lobón, Juan Ramón Bertolín, Mokhtar Mahouachi, Margalida Joy, and Naziha Atti.
2021. "Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat" Animals 11, no. 7: 2100.
https://doi.org/10.3390/ani11072100