Wazir, H.;                     Chay, S.Y.;                     Zarei, M.;                     Hussin, F.S.;                     Mustapha, N.A.;                     Wan Ibadullah, W.Z.;                     Saari, N.    
        Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products. Antioxidants 2019, 8, 486.
    https://doi.org/10.3390/antiox8100486
    AMA Style
    
                                Wazir H,                                 Chay SY,                                 Zarei M,                                 Hussin FS,                                 Mustapha NA,                                 Wan Ibadullah WZ,                                 Saari N.        
                Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products. Antioxidants. 2019; 8(10):486.
        https://doi.org/10.3390/antiox8100486
    
    Chicago/Turabian Style
    
                                Wazir, Hazrati,                                 Shyan Yea Chay,                                 Mohammad Zarei,                                 Farah Salina Hussin,                                 Nor Afizah Mustapha,                                 Wan Zunairah Wan Ibadullah,                                 and Nazamid Saari.        
                2019. "Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products" Antioxidants 8, no. 10: 486.
        https://doi.org/10.3390/antiox8100486
    
    APA Style
    
                                Wazir, H.,                                 Chay, S. Y.,                                 Zarei, M.,                                 Hussin, F. S.,                                 Mustapha, N. A.,                                 Wan Ibadullah, W. Z.,                                 & Saari, N.        
        
        (2019). Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products. Antioxidants, 8(10), 486.
        https://doi.org/10.3390/antiox8100486