Phosphorylation of transitory starch by α-glucan, water dikinase during starch turnover affects the surface properties and morphology of starch granules.

MLA

Mahlow, Sebastian, et al. “Phosphorylation of Transitory Starch by α-Glucan, Water Dikinase during Starch Turnover Affects the Surface Properties and Morphology of Starch Granules.” The New Phytologist, vol. 203, no. 2, July 2014, pp. 495–507. EBSCOhost, https://doi.org/10.1111/nph.12801.

APA

Mahlow, S., Hejazi, M., Kuhnert, F., Garz, A., Brust, H., Baumann, O., & Fettke, J. (2014). Phosphorylation of transitory starch by α-glucan, water dikinase during starch turnover affects the surface properties and morphology of starch granules. The New Phytologist, 203(2), 495–507. https://doi.org/10.1111/nph.12801

Chicago

Mahlow, Sebastian, Mahdi Hejazi, Franziska Kuhnert, Andreas Garz, Henrike Brust, Otto Baumann, and Joerg Fettke. 2014. “Phosphorylation of Transitory Starch by α-Glucan, Water Dikinase during Starch Turnover Affects the Surface Properties and Morphology of Starch Granules.” The New Phytologist 203 (2): 495–507. doi:10.1111/nph.12801.