Olatunde, O.O.;                     Singh, A.;                     Shiekh, K.A.;                     Nuthong, P.;                     Benjakul, S.    
        Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer). Foods 2021, 10, 326.
    https://doi.org/10.3390/foods10020326
    AMA Style
    
                                Olatunde OO,                                 Singh A,                                 Shiekh KA,                                 Nuthong P,                                 Benjakul S.        
                Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer). Foods. 2021; 10(2):326.
        https://doi.org/10.3390/foods10020326
    
    Chicago/Turabian Style
    
                                Olatunde, Oladipupo Odunayo,                                 Avtar Singh,                                 Khursheed Ahmad Shiekh,                                 Pornpot Nuthong,                                 and Soottawat Benjakul.        
                2021. "Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)" Foods 10, no. 2: 326.
        https://doi.org/10.3390/foods10020326
    
    APA Style
    
                                Olatunde, O. O.,                                 Singh, A.,                                 Shiekh, K. A.,                                 Nuthong, P.,                                 & Benjakul, S.        
        
        (2021). Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer). Foods, 10(2), 326.
        https://doi.org/10.3390/foods10020326