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Journal: Antioxidants, 2024
Volume: 13
Number: 366
Article:
Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers
Authors:
by
Ruixia Lan, Yuchen Wang, Haoxuan Wang and Jia Zhang
Link:
https://www.mdpi.com/2076-3921/13/3/366
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