Rey, A. I., Segura, J., Olivares, A., Cerisuelo, A., Pineiro, C., & Lopez-Bote, C. J. (2017). Effect of micellized natural (D-alpha-tocopherol) vs. synthetic (DL-alpha-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.
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Chicago Style (17th ed.) Citation
Rey, A. I., J. Segura, A. Olivares, Alba Cerisuelo, C. Pineiro, and C. J. Lopez-Bote. Effect of Micellized Natural (D-alpha-tocopherol) Vs. Synthetic (DL-alpha-tocopheryl Acetate) Vitamin E Supplementation Given to Turkeys on Oxidative Status and Breast Meat Quality Characteristics. 2017.
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MLA (9th ed.) Citation
Rey, A. I., et al. Effect of Micellized Natural (D-alpha-tocopherol) Vs. Synthetic (DL-alpha-tocopheryl Acetate) Vitamin E Supplementation Given to Turkeys on Oxidative Status and Breast Meat Quality Characteristics. 2017.
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Warning: These citations may not always be 100% accurate.