Cite
Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation.
MLA
Gao, Kuan, et al. “Insight of PH-Shifting as an Effective Pretreatment to Reduce the Antigenicity of Lectin from Red Kidney Bean (Phaseolus Vulgaris L.) Combining with Autoclaving Treatments: The Structure Investigation.” Food Chemistry, vol. 434, Feb. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137429.
APA
Gao, K., He, S., Chen, H., Wang, J., Li, X., Sun, H., & Zhang, Y. (2024). Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation. Food Chemistry, 434, N.PAG. https://doi.org/10.1016/j.foodchem.2023.137429
Chicago
Gao, Kuan, Shudong He, Haoshuang Chen, Junhui Wang, Xingjiang Li, Hanju Sun, and Yi Zhang. 2024. “Insight of PH-Shifting as an Effective Pretreatment to Reduce the Antigenicity of Lectin from Red Kidney Bean (Phaseolus Vulgaris L.) Combining with Autoclaving Treatments: The Structure Investigation.” Food Chemistry 434 (February): N.PAG. doi:10.1016/j.foodchem.2023.137429.