Nasiru, M.M.; Umair, M.; Boateng, E.F.; Alnadari, F.; Khan, K.-u.R.; Wang, Z.; Luo, J.; Yan, W.; Zhuang, H.; Majrashi, A.;
et al. Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time. Molecules 2022, 27, 601.
https://doi.org/10.3390/molecules27030601
AMA Style
Nasiru MM, Umair M, Boateng EF, Alnadari F, Khan K-uR, Wang Z, Luo J, Yan W, Zhuang H, Majrashi A,
et al. Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time. Molecules. 2022; 27(3):601.
https://doi.org/10.3390/molecules27030601
Chicago/Turabian Style
Nasiru, Mustapha Muhammad, Muhammad Umair, Evans Frimpong Boateng, Fawze Alnadari, Kashif-ur Rehman Khan, Zhaobin Wang, Ji Luo, Wenjing Yan, Hong Zhuang, Ali Majrashi,
and et al. 2022. "Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time" Molecules 27, no. 3: 601.
https://doi.org/10.3390/molecules27030601
APA Style
Nasiru, M. M., Umair, M., Boateng, E. F., Alnadari, F., Khan, K.-u. R., Wang, Z., Luo, J., Yan, W., Zhuang, H., Majrashi, A., Zhang, J., & Korma, S. A.
(2022). Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time. Molecules, 27(3), 601.
https://doi.org/10.3390/molecules27030601