Quaresma, M. A. G., Nunes, M. L., Pereira, G., Batarda, R., Santos, F. A. d., Rodrigues, D., . . . Domingues, V. F. (2026). Fatty acid signatures of duck breast meat from three varieties. Quaresma, M A G, Nunes, M L, Pereira, G, Batarda, R, Santos, F A D, Rodrigues, D, Roseiro, C, Galante, M L, Morais, S L, Delerue-Matos, C & Domingues, V F 2026, 'Fatty acid signatures of duck breast meat from three varieties', Poultry Science, vol. 105, no. 10, 107255. https://doi.org/10.1016/j.psj.2026.107255. https://doi.org/10.1016/j.psj.2026.107255
Παραπομπή σε μορφή Chicago (17η εκδ.)Quaresma, M. A. G., et al. "Fatty Acid Signatures of Duck Breast Meat from Three Varieties." Quaresma, M A G, Nunes, M L, Pereira, G, Batarda, R, Santos, F A D, Rodrigues, D, Roseiro, C, Galante, M L, Morais, S L, Delerue-Matos, C & Domingues, V F 2026, 'Fatty Acid Signatures of Duck Breast Meat from Three Varieties', Poultry Science, Vol. 105, No. 10, 107255. Https://doi.org/10.1016/j.psj.2026.107255 2026. https://doi.org/10.1016/j.psj.2026.107255.
Παραπομπή σε μορφή MLA (9th εκδ.)Quaresma, M. A. G., et al. "Fatty Acid Signatures of Duck Breast Meat from Three Varieties." Quaresma, M A G, Nunes, M L, Pereira, G, Batarda, R, Santos, F A D, Rodrigues, D, Roseiro, C, Galante, M L, Morais, S L, Delerue-Matos, C & Domingues, V F 2026, 'Fatty Acid Signatures of Duck Breast Meat from Three Varieties', Poultry Science, Vol. 105, No. 10, 107255. Https://doi.org/10.1016/j.psj.2026.107255, 2026, https://doi.org/10.1016/j.psj.2026.107255.