Source: Food Hydrocolloids. Unidade: IF
Subjects: ESPECTROSCOPIA RAMAN, ESPALHAMENTO DE RAIOS X A BAIXOS ÂNGULOS, MÉTODO DE MONTE CARLO
ABNT
SUN, Yang et al. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocolloids, v. 82, p. 19-28, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.03.043. Acesso em: 17 maio 2024.APA
Sun, Y., Zhang, J., Wang, H., Wang, T., Cheng, H., Yu, B., & Oliveira , C. L. P. de. (2018). Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocolloids, 82, 19-28. doi:10.1016/j.foodhyd.2018.03.043NLM
Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CLP de. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein [Internet]. Food Hydrocolloids. 2018 ; 82 19-28.[citado 2024 maio 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.03.043Vancouver
Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CLP de. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein [Internet]. Food Hydrocolloids. 2018 ; 82 19-28.[citado 2024 maio 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.03.043