Article Versions Notes

Zhou M, Zheng L, Geng T, Wang Y, Peng M, Hu F, Zhao J, Wang X. Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation. Animals. 2023; 13(23):3678. https://doi.org/10.3390/ani13233678

Zhou, Min, Lingyan Zheng, Tuo Geng, Yunfan Wang, Mijun Peng, Fengyang Hu, Jing Zhao, and Xuesong Wang. 2023. "Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation" Animals 13, no. 23: 3678. https://doi.org/10.3390/ani13233678

Zhou, M., Zheng, L., Geng, T., Wang, Y., Peng, M., Hu, F., Zhao, J., & Wang, X. (2023). Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation. Animals, 13(23), 3678. https://doi.org/10.3390/ani13233678