Furtado, A.J.; Perna Junior, F.; Pasquini Neto, R.; Abdalla Filho, A.L.; Chamilete, S.A.M.; Oliveira, P.P.A.; Rodrigues, P.H.M.
How the Inclusion of Pigeon Pea in Beef Cattle Diets Affects CH4 Intensity: An In Vitro Fermentation Assessment. Grasses 2024, 3, 253-263.
https://doi.org/10.3390/grasses3040018
AMA Style
Furtado AJ, Perna Junior F, Pasquini Neto R, Abdalla Filho AL, Chamilete SAM, Oliveira PPA, Rodrigues PHM.
How the Inclusion of Pigeon Pea in Beef Cattle Diets Affects CH4 Intensity: An In Vitro Fermentation Assessment. Grasses. 2024; 3(4):253-263.
https://doi.org/10.3390/grasses3040018
Chicago/Turabian Style
Furtado, Althieres José, Flavio Perna Junior, Rolando Pasquini Neto, Adibe Luiz Abdalla Filho, Sophia Aparecida Morro Chamilete, PatrÃcia Perondi Anchão Oliveira, and Paulo Henrique Mazza Rodrigues.
2024. "How the Inclusion of Pigeon Pea in Beef Cattle Diets Affects CH4 Intensity: An In Vitro Fermentation Assessment" Grasses 3, no. 4: 253-263.
https://doi.org/10.3390/grasses3040018
APA Style
Furtado, A. J., Perna Junior, F., Pasquini Neto, R., Abdalla Filho, A. L., Chamilete, S. A. M., Oliveira, P. P. A., & Rodrigues, P. H. M.
(2024). How the Inclusion of Pigeon Pea in Beef Cattle Diets Affects CH4 Intensity: An In Vitro Fermentation Assessment. Grasses, 3(4), 253-263.
https://doi.org/10.3390/grasses3040018
