Article Versions Notes

Duan P, Yang Y, Hou L, Wu Y, Li J, Xu C, Guo T. Residual Black Wolfberry Fruit Improves Meat Quality of Sheep by Enhancing Immune and Antioxidant Capacity. Veterinary Sciences. 2025; 12(4):324. https://doi.org/10.3390/vetsci12040324

Duan, Pingping, Yuxia Yang, Liangzhong Hou, Ying Wu, Jinlong Li, Congbin Xu, and Tongjun Guo. 2025. "Residual Black Wolfberry Fruit Improves Meat Quality of Sheep by Enhancing Immune and Antioxidant Capacity" Veterinary Sciences 12, no. 4: 324. https://doi.org/10.3390/vetsci12040324

Duan, P., Yang, Y., Hou, L., Wu, Y., Li, J., Xu, C., & Guo, T. (2025). Residual Black Wolfberry Fruit Improves Meat Quality of Sheep by Enhancing Immune and Antioxidant Capacity. Veterinary Sciences, 12(4), 324. https://doi.org/10.3390/vetsci12040324