APA (7th ed.) Citation

Abd Rashid, N. Y., Indran, S. R., Abdul Manan, M., Pa’ee, K. F., Saari, N., & Faizal Wong, F. W. (2024). Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: Influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities. Springer Science and Business Media.

Chicago Style (17th ed.) Citation

Abd Rashid, Nur Yuhasliza, Santhiya Ravi Indran, Musaalbakri Abdul Manan, Khairul Faizal Pa’ee, Nazamid Saari, and Fadzlie Wong Faizal Wong. Valorization of Malaysian Fish Sausage (Keropok Lekor) By-products into Bioactive Fish Protein Hydrolysate by Bacillus Licheniformis Fermentation: Influence of By-products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities. Springer Science and Business Media, 2024.

MLA (9th ed.) Citation

Abd Rashid, Nur Yuhasliza, et al. Valorization of Malaysian Fish Sausage (Keropok Lekor) By-products into Bioactive Fish Protein Hydrolysate by Bacillus Licheniformis Fermentation: Influence of By-products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities. Springer Science and Business Media, 2024.