APA

Unnikrishnan P., Puthenveetil Kizhakkethil B., Anant Jadhav M., Sivam V., Ashraf P. M., Ninan G. & Aliyamveetil Abubacker Z. (2020). Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise. : Journal of food science and technology.

Chicago

Unnikrishnan Parvathy, Puthenveetil Kizhakkethil Binsi, Anant Jadhav Madhurima, Sivam Visnuvinayagam, Ashraf P Muhamed, Ninan George and Aliyamveetil Abubacker Zynudheen. 2020. Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise. : Journal of food science and technology.

Harvard

Unnikrishnan P., Puthenveetil Kizhakkethil B., Anant Jadhav M., Sivam V., Ashraf P. M., Ninan G. and Aliyamveetil Abubacker Z. (2020). Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise. : Journal of food science and technology.

MLA

Unnikrishnan Parvathy, Puthenveetil Kizhakkethil Binsi, Anant Jadhav Madhurima, Sivam Visnuvinayagam, Ashraf P Muhamed, Ninan George and Aliyamveetil Abubacker Zynudheen. Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise. : Journal of food science and technology. 2020.