Role of the N-terminal amphiphilic region of ovalbumin during heat-induced aggregation and gelation.

MLA

Kawachi, Yuki, et al. “Role of the N-Terminal Amphiphilic Region of Ovalbumin during Heat-Induced Aggregation and Gelation.” Journal of Agricultural and Food Chemistry, vol. 61, no. 36, Sept. 2013, pp. 8668–75. EBSCOhost, https://doi.org/10.1021/jf402456v.

APA

Kawachi, Y., Kameyama, R., Handa, A., Takahashi, N., & Tanaka, N. (2013). Role of the N-terminal amphiphilic region of ovalbumin during heat-induced aggregation and gelation. Journal of Agricultural and Food Chemistry, 61(36), 8668–8675. https://doi.org/10.1021/jf402456v

Chicago

Kawachi, Yuki, Rina Kameyama, Akihiro Handa, Nobuyuki Takahashi, and Naoki Tanaka. 2013. “Role of the N-Terminal Amphiphilic Region of Ovalbumin during Heat-Induced Aggregation and Gelation.” Journal of Agricultural and Food Chemistry 61 (36): 8668–75. doi:10.1021/jf402456v.