Article Versions Notes

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

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

Qiu, K., He, W., Zhang, H., Wang, J., Qi, G., Guo, N., Zhang, X., & 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