Liu, X.; He, Y.; Cao, Y.; Wang, X.; Yang, Y.; Song, J.
Fermented Chinese Herbs Improved Egg Production, Egg Shell Quality, and Egg Yolk Cholesterol of Laying Hens by Regulating Estrogen, Lipid Metabolism, and Calcium Metabolism. Animals 2025, 15, 3073.
https://doi.org/10.3390/ani15213073
AMA Style
Liu X, He Y, Cao Y, Wang X, Yang Y, Song J.
Fermented Chinese Herbs Improved Egg Production, Egg Shell Quality, and Egg Yolk Cholesterol of Laying Hens by Regulating Estrogen, Lipid Metabolism, and Calcium Metabolism. Animals. 2025; 15(21):3073.
https://doi.org/10.3390/ani15213073
Chicago/Turabian Style
Liu, Xinyu, Yue He, Yuhan Cao, Xin Wang, Ye Yang, and Jiao Song.
2025. "Fermented Chinese Herbs Improved Egg Production, Egg Shell Quality, and Egg Yolk Cholesterol of Laying Hens by Regulating Estrogen, Lipid Metabolism, and Calcium Metabolism" Animals 15, no. 21: 3073.
https://doi.org/10.3390/ani15213073
APA Style
Liu, X., He, Y., Cao, Y., Wang, X., Yang, Y., & Song, J.
(2025). Fermented Chinese Herbs Improved Egg Production, Egg Shell Quality, and Egg Yolk Cholesterol of Laying Hens by Regulating Estrogen, Lipid Metabolism, and Calcium Metabolism. Animals, 15(21), 3073.
https://doi.org/10.3390/ani15213073
