Effects of faba bean (Vicia faba L.) on fillet quality of Yellow River carp (Cyprinus carpio) via the oxidative stress response.

MLA

Song, Dongying, et al. “Effects of Faba Bean (Vicia Faba L.) on Fillet Quality of Yellow River Carp (Cyprinus Carpio) via the Oxidative Stress Response.” Food Chemistry, vol. 388, Sept. 2022, p. 132953. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.132953.

APA

Song, D., Yun, Y., He, Z., Mi, J., Luo, J., Jin, M., Zhou, Q., & Nie, G. (2022). Effects of faba bean (Vicia faba L.) on fillet quality of Yellow River carp (Cyprinus carpio) via the oxidative stress response. Food Chemistry, 388, 132953. https://doi.org/10.1016/j.foodchem.2022.132953

Chicago

Song, Dongying, Yinghao Yun, Zijie He, Jiali Mi, Jiaxiang Luo, Min Jin, Qicun Zhou, and Guoxing Nie. 2022. “Effects of Faba Bean (Vicia Faba L.) on Fillet Quality of Yellow River Carp (Cyprinus Carpio) via the Oxidative Stress Response.” Food Chemistry 388 (September): 132953. doi:10.1016/j.foodchem.2022.132953.