Muhammad, A.I.; Mohamed, D.A.A.; Chwen, L.T.; Akit, H.; Samsudin, A.A.
Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability. Foods 2021, 10, 871.
https://doi.org/10.3390/foods10040871
AMA Style
Muhammad AI, Mohamed DAA, Chwen LT, Akit H, Samsudin AA.
Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability. Foods. 2021; 10(4):871.
https://doi.org/10.3390/foods10040871
Chicago/Turabian Style
Muhammad, Aliyu Ibrahim, Dalia Abd Alla Mohamed, Loh Teck Chwen, Henny Akit, and Anjas Asmara Samsudin.
2021. "Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability" Foods 10, no. 4: 871.
https://doi.org/10.3390/foods10040871
APA Style
Muhammad, A. I., Mohamed, D. A. A., Chwen, L. T., Akit, H., & Samsudin, A. A.
(2021). Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability. Foods, 10(4), 871.
https://doi.org/10.3390/foods10040871