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, 2309.
    https://doi.org/10.3390/antiox11122309
    AMA Style
    
                                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
    
    Chicago/Turabian Style
    
                                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
    
    APA Style
    
                                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