FAIZ, Furukh et al. Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf–based feeding systems. Italian Journal of Food Science, Singapore, v. 38, n. 1, p. 1–11, 2026. DOI: 10.15586/ijfs.v38i1.3170. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/3170. Acesso em: 17 apr. 2026.