APA (7th ed.) Citation

BP, B., FY, C., YC, X., C, Y., TY, L., HT, C., . . . CW, H. (2025). Supplementation of heat-killed probiotics mixture improves intestinal morphology, antioxidant capacity, and meat quality in broilers. Veterinary and animal science, 29, 100462. https://doi.org/10.1016/j.vas.2025.100462

Chicago Style (17th ed.) Citation

BP, Bhattarai, et al. "Supplementation of Heat-killed Probiotics Mixture Improves Intestinal Morphology, Antioxidant Capacity, and Meat Quality in Broilers." Veterinary and Animal Science 29 (2025): 100462. https://doi.org/10.1016/j.vas.2025.100462.

MLA (9th ed.) Citation

BP, Bhattarai, et al. "Supplementation of Heat-killed Probiotics Mixture Improves Intestinal Morphology, Antioxidant Capacity, and Meat Quality in Broilers." Veterinary and Animal Science, vol. 29, 2025, p. 100462, https://doi.org/10.1016/j.vas.2025.100462.