Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms

MLA

Haochun Zhou, et al. “Proteinaceous α-Amylase Inhibitors: Purification, Detection Methods, Types and Mechanisms.” International Journal of Food Properties, vol. 24, Jan. 2021, pp. 277–90. EBSCOhost, https://doi.org/10.1080/10942912.2021.1876087.

APA

Haochun Zhou, Zhiwei Ying, He Li, Xiaohang Fu, Xinqi Liu, & Jian Zhang. (2021). Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms. International Journal of Food Properties, 24, 277–290. https://doi.org/10.1080/10942912.2021.1876087

Chicago

Haochun Zhou, Zhiwei Ying, He Li, Xiaohang Fu, Xinqi Liu, and Jian Zhang. 2021. “Proteinaceous α-Amylase Inhibitors: Purification, Detection Methods, Types and Mechanisms.” International Journal of Food Properties 24 (January): 277–90. doi:10.1080/10942912.2021.1876087.