Improving the thermostability by introduction of arginines on the surface of α-L-rhamnosidase (r-Rha1) from Aspergillus niger.

MLA

Li, Lijun, et al. “Improving the Thermostability by Introduction of Arginines on the Surface of α-L-Rhamnosidase (r-Rha1) from Aspergillus Niger.” International Journal of Biological Macromolecules, vol. 112, June 2018, pp. 14–21. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2018.01.078.

APA

Li, L., Liao, H., Yang, Y., Gong, J., Liu, J., Jiang, Z., Zhu, Y., Xiao, A., & Ni, H. (2018). Improving the thermostability by introduction of arginines on the surface of α-L-rhamnosidase (r-Rha1) from Aspergillus niger. International Journal of Biological Macromolecules, 112, 14–21. https://doi.org/10.1016/j.ijbiomac.2018.01.078

Chicago

Li, Lijun, Hui Liao, Yan Yang, Jianye Gong, Jianan Liu, Zedong Jiang, Yanbing Zhu, Anfeng Xiao, and Hui Ni. 2018. “Improving the Thermostability by Introduction of Arginines on the Surface of α-L-Rhamnosidase (r-Rha1) from Aspergillus Niger.” International Journal of Biological Macromolecules 112 (June): 14–21. doi:10.1016/j.ijbiomac.2018.01.078.