Fatty acid signatures of duck breast meat from three varieties.
- DOI
- 10.1016/j.psj.2026.107255
- Published
- 2026 Oct
- Container
- Poultry science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.psj.2026.107255,
title = {Fatty acid signatures of duck breast meat from three varieties.},
author = {Quaresma MAG and Nunes ML and Pereira G and Batarda R and Abade Dos Santos F and Rodrigues D and Roseiro C and Galante ML and Morais SL and Delerue-Matos C and Domingues VF},
year = {2026},
journal = {Poultry science},
doi = {10.1016/j.psj.2026.107255},
url = {https://doi.org/10.1016/j.psj.2026.107255}
}RIS
TY - JOUR TI - Fatty acid signatures of duck breast meat from three varieties. AU - Quaresma MAG AU - Nunes ML AU - Pereira G AU - Batarda R AU - Abade Dos Santos F AU - Rodrigues D AU - Roseiro C AU - Galante ML AU - Morais SL AU - Delerue-Matos C AU - Domingues VF PY - 2026 JO - Poultry science DO - 10.1016/j.psj.2026.107255 UR - https://doi.org/10.1016/j.psj.2026.107255 ER -
APA
MAG, Q., ML, N., G, P., R, B., F, A. D. S., D, R., C, R., ML, G., SL, M., C, D., & VF, D. (2026). Fatty acid signatures of duck breast meat from three varieties.. Poultry science. https://doi.org/10.1016/j.psj.2026.107255
Source records
- pubmed · retrieved 2026-09-25T12:23:27.121Z