Walayat, N.; Wang, X.; Nawaz, A.; Zhang, Z.; Abdullah; Khalifa, I.; Saleem, M.H.; Mushtaq, B.S.; Pateiro, M.; Lorenzo, J.M.;
et al. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants 2021, 10, 1186.
https://doi.org/10.3390/antiox10081186
AMA Style
Walayat N, Wang X, Nawaz A, Zhang Z, Abdullah, Khalifa I, Saleem MH, Mushtaq BS, Pateiro M, Lorenzo JM,
et al. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants. 2021; 10(8):1186.
https://doi.org/10.3390/antiox10081186
Chicago/Turabian Style
Walayat, Noman, Xiukang Wang, Asad Nawaz, Zhongli Zhang, Abdullah, Ibrahim Khalifa, Muhammad Hamzah Saleem, Bilal Sajid Mushtaq, Mirian Pateiro, José M. Lorenzo,
and et al. 2021. "Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage" Antioxidants 10, no. 8: 1186.
https://doi.org/10.3390/antiox10081186
APA Style
Walayat, N., Wang, X., Nawaz, A., Zhang, Z., Abdullah, Khalifa, I., Saleem, M. H., Mushtaq, B. S., Pateiro, M., Lorenzo, J. M., Fiaz, S., & Ali, S.
(2021). Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants, 10(8), 1186.
https://doi.org/10.3390/antiox10081186