In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota.

MLA

Albonetti, Sabrina, et al. “In Vivo and in Vitro Effects of Selected Antioxidants on Rabbit Meat Microbiota.” Meat Science, vol. 123, Jan. 2017, pp. 88–96. EBSCOhost, https://doi.org/10.1016/j.meatsci.2016.09.004.

APA

Albonetti, S., Minardi, P., Trombetti, F., Savigni, F., Mordenti, A. L., Baranzoni, G. M., Trivisano, C., Greco, F. P., & Badiani, A. (2017). In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota. Meat Science, 123, 88–96. https://doi.org/10.1016/j.meatsci.2016.09.004

Chicago

Albonetti, Sabrina, Paola Minardi, Fabiana Trombetti, Fabiana Savigni, Attilio Luigi Mordenti, Gian Marco Baranzoni, Carlo Trivisano, Fedele Pasquale Greco, and Anna Badiani. 2017. “In Vivo and in Vitro Effects of Selected Antioxidants on Rabbit Meat Microbiota.” Meat Science 123 (January): 88–96. doi:10.1016/j.meatsci.2016.09.004.