Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods

MLA

Yie Hui Yong, and E. Allen Foegeding. “Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods.” Journal of Agricultural and Food Chemistry, vol. 58, Jan. 2010, pp. 685–93. EBSCOhost, https://doi.org/10.1021/jf903072g.

APA

Yie Hui Yong, & E. Allen Foegeding. (2010). Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods. Journal of Agricultural and Food Chemistry, 58, 685–693. https://doi.org/10.1021/jf903072g

Chicago

Yie Hui Yong, and E. Allen Foegeding. 2010. “Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods.” Journal of Agricultural and Food Chemistry 58 (January): 685–93. doi:10.1021/jf903072g.