Wei, W., Fu, Y., Su, W., Li, W., Kai, L., Liang, J., . . . Lu, Z. (2025). Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl. KeAi Communications Co., Ltd.
Chicago Style (17th ed.) CitationWei, Wei, et al. Transcriptome Analysis Reveals the Mechanism by Which Fermented Broussonetia Papyrifera Influences Meat Quality of Taihe Black-bone Silky Fowl. KeAi Communications Co., Ltd, 2025.
MLA (9th ed.) CitationWei, Wei, et al. Transcriptome Analysis Reveals the Mechanism by Which Fermented Broussonetia Papyrifera Influences Meat Quality of Taihe Black-bone Silky Fowl. KeAi Communications Co., Ltd, 2025.
Warning: These citations may not always be 100% accurate.