High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs.

MLA

Yu, Ao-Chuan, et al. “High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs.” Foods, vol. 13, no. 7, Apr. 2024, p. 1048. EBSCOhost, https://doi.org/10.3390/foods13071048.

APA

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

Chicago

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 (7): 1048. doi:10.3390/foods13071048.