Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat

MLA

Sunarno Sunarno, et al. “Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat.” Biosaintifika: Journal of Biology & Biology Education, vol. 11, no. 1, Apr. 2019, pp. 148–55. EBSCOhost, https://doi.org/10.15294/biosaintifika.v11i1.18220.

APA

Sunarno Sunarno, Siti Zubaedah, Almalina Nabila Sulistyo Rini, Eryanti Sekarsari, & Rully Rahadian. (2019). Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat. Biosaintifika: Journal of Biology & Biology Education, 11(1), 148–155. https://doi.org/10.15294/biosaintifika.v11i1.18220

Chicago

Sunarno Sunarno, Siti Zubaedah, Almalina Nabila Sulistyo Rini, Eryanti Sekarsari, and Rully Rahadian. 2019. “Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat.” Biosaintifika: Journal of Biology & Biology Education 11 (1): 148–55. doi:10.15294/biosaintifika.v11i1.18220.