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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

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

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