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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

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

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