Article Versions Notes

Li Z, He X, Tang Y, Yi P, Yang Y, Li J, Ling D, Chen B, Khoo HE, Sun J. Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken. Foods. 2024; 13(21):3441. https://doi.org/10.3390/foods13213441

Li, Zhichun, Xuemei He, Yayuan Tang, Ping Yi, Ying Yang, Jiemin Li, Dongning Ling, Bojie Chen, Hock Eng Khoo, and Jian Sun. 2024. "Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken" Foods 13, no. 21: 3441. https://doi.org/10.3390/foods13213441

Li, Z., He, X., Tang, Y., Yi, P., Yang, Y., Li, J., Ling, D., Chen, B., Khoo, H. E., & Sun, J. (2024). Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken. Foods, 13(21), 3441. https://doi.org/10.3390/foods13213441