Cite
From laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film fourier-transform infrared spectroscopy.
MLA
Kafle, Bijay, et al. “From Laboratory to Industrial Use: Understanding Process Variation during Enzymatic Protein Hydrolysis with Dry Film Fourier-Transform Infrared Spectroscopy.” Food Control, vol. 164, Oct. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodcont.2024.110577.
APA
Kafle, B., Måge, I., Wubshet, S. G., Dankel, K., Cattaldo, M., Böcker, U., O’Farrell, M., & Afseth, N. K. (2024). From laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film fourier-transform infrared spectroscopy. Food Control, 164, N.PAG. https://doi.org/10.1016/j.foodcont.2024.110577
Chicago
Kafle, Bijay, Ingrid Måge, Sileshi Gizachew Wubshet, Katinka Dankel, Marco Cattaldo, Ulrike Böcker, Marion O’Farrell, and Nils Kristian Afseth. 2024. “From Laboratory to Industrial Use: Understanding Process Variation during Enzymatic Protein Hydrolysis with Dry Film Fourier-Transform Infrared Spectroscopy.” Food Control 164 (October): N.PAG. doi:10.1016/j.foodcont.2024.110577.