APA (7th ed.) Citation

Ranucci, D., Beghelli, D., Trabalza-Marinucci, M., Branciari, R., Forte, C., Olivieri, O., . . . Acuti, G. (2015). Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits. Meat Science, 100, 319. https://doi.org/10.1016/j.meatsci.2014.09.149

Chicago Style (17th ed.) Citation

Ranucci, D., D. Beghelli, M. Trabalza-Marinucci, R. Branciari, C. Forte, O. Olivieri, G.V Badillo Pazmay, C. Cavallucci, and G. Acuti. "Dietary Effects of a Mix Derived from Oregano (Origanum Vulgare L.) Essential Oil and Sweet Chestnut (Castanea Sativa Mill.) Wood Extract on Pig Performance, Oxidative Status and Pork Quality Traits." Meat Science 100 (2015): 319. https://doi.org/10.1016/j.meatsci.2014.09.149.

MLA (9th ed.) Citation

Ranucci, D., et al. "Dietary Effects of a Mix Derived from Oregano (Origanum Vulgare L.) Essential Oil and Sweet Chestnut (Castanea Sativa Mill.) Wood Extract on Pig Performance, Oxidative Status and Pork Quality Traits." Meat Science, vol. 100, 2015, p. 319, https://doi.org/10.1016/j.meatsci.2014.09.149.