Cite
Thermodynamic and kinetic study of epigallocatechin-3-gallate-bovine lactoferrin complex formation determined by surface plasmon resonance (SPR): A comparative study with fluorescence spectroscopy.
MLA
Rezende, Jaqueline de Paula, et al. “Thermodynamic and Kinetic Study of Epigallocatechin-3-Gallate-Bovine Lactoferrin Complex Formation Determined by Surface Plasmon Resonance (SPR): A Comparative Study with Fluorescence Spectroscopy.” Food Hydrocolloids, vol. 95, Oct. 2019, pp. 526–32. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2019.04.065.
APA
Rezende, J. de P., Hudson, E. A., de Paula, H. M. C., Coelho, Y. L., da Silva, L. H. M., & Pires, A. C. dos S. (2019). Thermodynamic and kinetic study of epigallocatechin-3-gallate-bovine lactoferrin complex formation determined by surface plasmon resonance (SPR): A comparative study with fluorescence spectroscopy. Food Hydrocolloids, 95, 526–532. https://doi.org/10.1016/j.foodhyd.2019.04.065
Chicago
Rezende, Jaqueline de Paula, Eliara Acipreste Hudson, Hauster Maximiler Campos de Paula, Yara Luiza Coelho, Luis Henrique Mendes da Silva, and Ana Clarissa dos Santos Pires. 2019. “Thermodynamic and Kinetic Study of Epigallocatechin-3-Gallate-Bovine Lactoferrin Complex Formation Determined by Surface Plasmon Resonance (SPR): A Comparative Study with Fluorescence Spectroscopy.” Food Hydrocolloids 95 (October): 526–32. doi:10.1016/j.foodhyd.2019.04.065.