Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status.

MLA

Zhang, Cheng, et al. “Dietary Resveratrol Supplementation Improves Meat Quality of Finishing Pigs through Changing Muscle Fiber Characteristics and Antioxidative Status.” Meat Science, vol. 102, Apr. 2015, pp. 15–21. EBSCOhost, https://doi.org/10.1016/j.meatsci.2014.11.014.

APA

Zhang, C., Luo, J., Yu, B., Zheng, P., Huang, Z., Mao, X., He, J., Yu, J., Chen, J., & Chen, D. (2015). Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status. Meat Science, 102, 15–21. https://doi.org/10.1016/j.meatsci.2014.11.014

Chicago

Zhang, Cheng, Junqiu Luo, Bing Yu, Ping Zheng, Zhiqing Huang, Xiangbing Mao, Jun He, Jie Yu, Jiali Chen, and Daiwen Chen. 2015. “Dietary Resveratrol Supplementation Improves Meat Quality of Finishing Pigs through Changing Muscle Fiber Characteristics and Antioxidative Status.” Meat Science 102 (April): 15–21. doi:10.1016/j.meatsci.2014.11.014.