APA (7th ed.) Citation

Liang, Y., Chen, X., Fan, X., Zhang, Y., Wang, S., Wu, X., . . . Ye, C. (2026). Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism. Animals (2076-2615), 16(12), 1827. https://doi.org/10.3390/ani16121827

Chicago Style (17th ed.) Citation

Liang, Yanhui, et al. "Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism." Animals (2076-2615) 16, no. 12 (2026): 1827. https://doi.org/10.3390/ani16121827.

MLA (9th ed.) Citation

Liang, Yanhui, et al. "Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism." Animals (2076-2615), vol. 16, no. 12, 2026, p. 1827, https://doi.org/10.3390/ani16121827.