Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes.

MLA

Luo, Jin, et al. “Effect of Yeast (Saccharomyces Cerevisiae) Fermentation on Conformational Changes in Pig Liver Proteins and Their Ability to Bind to Characteristic Aldehydes.” Food Chemistry, vol. 460, no. Pt 2, Dec. 2024, p. 140637. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140637.

APA

Luo, J., Liang, L., Zhang, J., Bi, Y., Yang, R., Sun, B., & Zhang, Y. (2024). Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes. Food Chemistry, 460(Pt 2), 140637. https://doi.org/10.1016/j.foodchem.2024.140637

Chicago

Luo, Jin, Li Liang, Jingcheng Zhang, Yongzhao Bi, Rui Yang, Baoguo Sun, and Yuyu Zhang. 2024. “Effect of Yeast (Saccharomyces Cerevisiae) Fermentation on Conformational Changes in Pig Liver Proteins and Their Ability to Bind to Characteristic Aldehydes.” Food Chemistry 460 (Pt 2): 140637. doi:10.1016/j.foodchem.2024.140637.