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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

Furtado, Althieres José, Flavio Perna Junior, Rolando Pasquini Neto, Adibe Luiz Abdalla Filho, Sophia Aparecida Morro Chamilete, Patrícia 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

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