Cite
Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin.
MLA
Cheng, Shuzheng, et al. “Food-Derived Antithrombotic Peptides: Preparation, Identification, and Interactions with Thrombin.” Critical Reviews in Food Science and Nutrition, vol. 59, no. sup1, 2019, pp. S81–95. EBSCOhost, https://doi.org/10.1080/10408398.2018.1524363.
APA
Cheng, S., Tu, M., Liu, H., Zhao, G., & Du, M. (2019). Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin. Critical Reviews in Food Science and Nutrition, 59(sup1), S81–S95. https://doi.org/10.1080/10408398.2018.1524363
Chicago
Cheng, Shuzheng, Maolin Tu, Hanxiong Liu, Guanghua Zhao, and Ming Du. 2019. “Food-Derived Antithrombotic Peptides: Preparation, Identification, and Interactions with Thrombin.” Critical Reviews in Food Science and Nutrition 59 (sup1): S81–95. doi:10.1080/10408398.2018.1524363.