APA (7th ed.) Citation

Abd Rashid, N. Y., Abdul Manan, M., Pa'ee, K. F., Saari, N., & Faizal Wong, F. W. (2025). Production and fractionation of protein hydrolysate produced from fish sausage (Keropok Lekor) by-products by Lactobacillus casei fermentation: Optimisation and impact of peptide molecular weight on antioxidant and functional properties. Elsevier.

Chicago Style (17th ed.) Citation

Abd Rashid, Nur Yuhasliza, Musaalbakri Abdul Manan, Khairul Faizal Pa'ee, Nazamid Saari, and Fadzlie Wong Faizal Wong. Production and Fractionation of Protein Hydrolysate Produced from Fish Sausage (Keropok Lekor) By-products by Lactobacillus Casei Fermentation: Optimisation and Impact of Peptide Molecular Weight on Antioxidant and Functional Properties. Elsevier, 2025.

MLA (9th ed.) Citation

Abd Rashid, Nur Yuhasliza, et al. Production and Fractionation of Protein Hydrolysate Produced from Fish Sausage (Keropok Lekor) By-products by Lactobacillus Casei Fermentation: Optimisation and Impact of Peptide Molecular Weight on Antioxidant and Functional Properties. Elsevier, 2025.