Effects of additives on the lyophilized and thermal stability of d-galactose-6-sulfurylase activity from Eucheuma striatum (Rhodophyta).

MLA

Qin, Xiaojuan, et al. “Effects of Additives on the Lyophilized and Thermal Stability of D-Galactose-6-Sulfurylase Activity from Eucheuma Striatum (Rhodophyta).” Journal of Applied Phycology, vol. 27, no. 4, Aug. 2015, pp. 1709–15. EBSCOhost, https://doi.org/10.1007/s10811-014-0466-4.

APA

Qin, X., Ma, C., Lou, Z., & Wang, H. (2015). Effects of additives on the lyophilized and thermal stability of d-galactose-6-sulfurylase activity from Eucheuma striatum (Rhodophyta). Journal of Applied Phycology, 27(4), 1709–1715. https://doi.org/10.1007/s10811-014-0466-4

Chicago

Qin, Xiaojuan, Chaoyang Ma, Zaixiang Lou, and Hongxin Wang. 2015. “Effects of Additives on the Lyophilized and Thermal Stability of D-Galactose-6-Sulfurylase Activity from Eucheuma Striatum (Rhodophyta).” Journal of Applied Phycology 27 (4): 1709–15. doi:10.1007/s10811-014-0466-4.