Cite
Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins.
MLA
Araújo Júnior, Moysés Batista, et al. “Effect of the Initial Concentration on the Equilibrium Liquid Phase Concentration at Salting out of Proteins.” Journal of Chemical Technology & Biotechnology, vol. 94, no. 11, Nov. 2019, pp. 3706–12. EBSCOhost, https://doi.org/10.1002/jctb.6176.
APA
Araújo Júnior, M. B., Pessoa Filho, P. de A., & Miranda, E. A. (2019). Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins. Journal of Chemical Technology & Biotechnology, 94(11), 3706–3712. https://doi.org/10.1002/jctb.6176
Chicago
Araújo Júnior, Moysés Batista, Pedro de Alcântara Pessoa Filho, and Everson Alves Miranda. 2019. “Effect of the Initial Concentration on the Equilibrium Liquid Phase Concentration at Salting out of Proteins.” Journal of Chemical Technology & Biotechnology 94 (11): 3706–12. doi:10.1002/jctb.6176.