Cite
Immobilized Zinc Affinity Chromatography of Pectin Hydroxamic Acids for Purification of Trypsin Inhibitors from Soybean and Sweet Potato
MLA
Huey Chuan Cheng, et al. “Immobilized Zinc Affinity Chromatography of Pectin Hydroxamic Acids for Purification of Trypsin Inhibitors from Soybean and Sweet Potato.” Journal of Agricultural and Food Chemistry, vol. 53, Dec. 2005, pp. 10219–23. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....49f9293d96a2743db46ca6d35b3a8356&authtype=sso&custid=ns315887.
APA
Huey Chuan Cheng, Yeh Lin Lu, Der Zen Liu, & Wen Chi Hou. (2005). Immobilized Zinc Affinity Chromatography of Pectin Hydroxamic Acids for Purification of Trypsin Inhibitors from Soybean and Sweet Potato. Journal of Agricultural and Food Chemistry, 53, 10219–10223.
Chicago
Huey Chuan Cheng, Yeh Lin Lu, Der Zen Liu, and Wen Chi Hou. 2005. “Immobilized Zinc Affinity Chromatography of Pectin Hydroxamic Acids for Purification of Trypsin Inhibitors from Soybean and Sweet Potato.” Journal of Agricultural and Food Chemistry 53 (December): 10219–23. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....49f9293d96a2743db46ca6d35b3a8356&authtype=sso&custid=ns315887.