Determination of changes in protein conformation caused by pH and temperature
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Standard
Determination of changes in protein conformation caused by pH and temperature. / Gratacós-Cubarsí, M.; Lametsch, Rene.
I: Meat Science, Bind 80, Nr. 2, 2008, s. 545-549.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Gratacós-Cubarsí, M & Lametsch, R 2008, 'Determination of changes in protein conformation caused by pH and temperature', Meat Science, bind 80, nr. 2, s. 545-549. https://doi.org/10.1016/j.meatsci.2007.11.019
APA
Gratacós-Cubarsí, M., & Lametsch, R. (2008). Determination of changes in protein conformation caused by pH and temperature. Meat Science, 80(2), 545-549. https://doi.org/10.1016/j.meatsci.2007.11.019
Vancouver
Gratacós-Cubarsí M, Lametsch R. Determination of changes in protein conformation caused by pH and temperature. Meat Science. 2008;80(2):545-549. https://doi.org/10.1016/j.meatsci.2007.11.019
Author
Bibtex
@article{029834b072b511de8bc9000ea68e967b,
title = "Determination of changes in protein conformation caused by pH and temperature",
author = "M. Gratac{\'o}s-Cubars{\'i} and Rene Lametsch",
year = "2008",
doi = "10.1016/j.meatsci.2007.11.019",
language = "English",
volume = "80",
pages = "545--549",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Determination of changes in protein conformation caused by pH and temperature
AU - Gratacós-Cubarsí, M.
AU - Lametsch, Rene
PY - 2008
Y1 - 2008
U2 - 10.1016/j.meatsci.2007.11.019
DO - 10.1016/j.meatsci.2007.11.019
M3 - Journal article
C2 - 22063364
VL - 80
SP - 545
EP - 549
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 13207887