Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake.

MLA

Sanz, Y., et al. “Hydrolysis of Muscle Myofibrillar Proteins by Lactobacillus Curvatus and Lactobacillus Sake.” International Journal of Food Microbiology, vol. 53, no. 2–3, Dec. 1999, pp. 115–25. EBSCOhost, https://doi.org/10.1016/s0168-1605(99)00134-8.

APA

Sanz, Y., Fadda, S., Vignolo, G., Aristoy, M. C., Oliver, G., & Toldrá, F. (1999). Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake. International Journal of Food Microbiology, 53(2–3), 115–125. https://doi.org/10.1016/s0168-1605(99)00134-8

Chicago

Sanz, Y, S Fadda, G Vignolo, M C Aristoy, G Oliver, and F Toldrá. 1999. “Hydrolysis of Muscle Myofibrillar Proteins by Lactobacillus Curvatus and Lactobacillus Sake.” International Journal of Food Microbiology 53 (2–3): 115–25. doi:10.1016/s0168-1605(99)00134-8.