Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration.

MLA

Kerkaert, B., et al. “Hypochlorite-Induced Oxidation of Dairy Proteins: Impact of PH and Oxidant Concentration.” Communications in Agricultural and Applied Biological Sciences, vol. 73, no. 1, 2008, pp. 163–66. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=cmedm&AN=18831266&authtype=sso&custid=ns315887.

APA

Kerkaert, B., Mestdagh, F., Cucu, T., & De Meulenaer, B. (2008). Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration. Communications in Agricultural and Applied Biological Sciences, 73(1), 163–166.

Chicago

Kerkaert, B, F Mestdagh, T Cucu, and B De Meulenaer. 2008. “Hypochlorite-Induced Oxidation of Dairy Proteins: Impact of PH and Oxidant Concentration.” Communications in Agricultural and Applied Biological Sciences 73 (1): 163–66. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=cmedm&AN=18831266&authtype=sso&custid=ns315887.