Cite
Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed.
MLA
Tomczak, Aneta, et al. “Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed.” Molecules, vol. 29, no. 16, Aug. 2024, p. 3727. EBSCOhost, https://doi.org/10.3390/molecules29163727.
APA
Tomczak, A., Zielińska-Dawidziak, M., Klimowicz, P., Hejdysz, M., Kaczmarek, S., Siger, A., & Cieślak, A. (2024). Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed. Molecules, 29(16), 3727. https://doi.org/10.3390/molecules29163727
Chicago
Tomczak, Aneta, Magdalena Zielińska-Dawidziak, Piotr Klimowicz, Marcin Hejdysz, Sebastian Kaczmarek, Aleksander Siger, and Adam Cieślak. 2024. “Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed.” Molecules 29 (16): 3727. doi:10.3390/molecules29163727.