Cite
Heterologous production and characterization of a chlorogenic acid esterase from Ustilago maydis with a potential use in baking.
MLA
Nieter, Annabel, et al. “Heterologous Production and Characterization of a Chlorogenic Acid Esterase from Ustilago Maydis with a Potential Use in Baking.” Food Chemistry, vol. 209, Oct. 2016, pp. 1–9. EBSCOhost, https://doi.org/10.1016/j.foodchem.2016.03.106.
APA
Nieter, A., Kelle, S., Takenberg, M., Linke, D., Bunzel, M., Popper, L., & Berger, R. G. (2016). Heterologous production and characterization of a chlorogenic acid esterase from Ustilago maydis with a potential use in baking. Food Chemistry, 209, 1–9. https://doi.org/10.1016/j.foodchem.2016.03.106
Chicago
Nieter, Annabel, Sebastian Kelle, Meike Takenberg, Diana Linke, Mirko Bunzel, Lutz Popper, and Ralf G. Berger. 2016. “Heterologous Production and Characterization of a Chlorogenic Acid Esterase from Ustilago Maydis with a Potential Use in Baking.” Food Chemistry 209 (October): 1–9. doi:10.1016/j.foodchem.2016.03.106.