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Yu A-C, Deng Y-H, Long C, Sheng X-H, Wang X-G, Xiao L-F, Lv X-Z, Chen X-N, Chen L, Qi X-L. High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs. Foods. 2024; 13(7):1048. https://doi.org/10.3390/foods13071048

Yu, Ao-Chuan, Yu-Han Deng, Cheng Long, Xi-Hui Sheng, Xiang-Guo Wang, Long-Fei Xiao, Xue-Ze Lv, Xiang-Ning Chen, Li Chen, and Xiao-Long Qi. 2024. "High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs" Foods 13, no. 7: 1048. https://doi.org/10.3390/foods13071048

Yu, A.-C., Deng, Y.-H., Long, C., Sheng, X.-H., Wang, X.-G., Xiao, L.-F., Lv, X.-Z., Chen, X.-N., Chen, L., & Qi, X.-L. (2024). High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs. Foods, 13(7), 1048. https://doi.org/10.3390/foods13071048