Cite
Disulfide content of reduced hen egg white and human milk lysozymes during the folding process.
MLA
Perraudin, J. P., et al. “Disulfide Content of Reduced Hen Egg White and Human Milk Lysozymes during the Folding Process.” FEBS Letters, vol. 153, no. 2, Mar. 1983, pp. 349–52. EBSCOhost, https://doi.org/10.1016/0014-5793(83)80640-1.
APA
Perraudin, J. P., Guillard, R., Prieels, J. P., Torchia, T., & Dubois, T. (1983). Disulfide content of reduced hen egg white and human milk lysozymes during the folding process. FEBS Letters, 153(2), 349–352. https://doi.org/10.1016/0014-5793(83)80640-1
Chicago
Perraudin, J P, R Guillard, J P Prieels, T Torchia, and T Dubois. 1983. “Disulfide Content of Reduced Hen Egg White and Human Milk Lysozymes during the Folding Process.” FEBS Letters 153 (2): 349–52. doi:10.1016/0014-5793(83)80640-1.