Cite
Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α -Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example.
MLA
Ivanović, Milena, et al. “Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α -Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example.” Foods, vol. 12, no. 24, Dec. 2023, p. 4499. EBSCOhost, https://doi.org/10.3390/foods12244499.
APA
Ivanović, M., Knez, Ž., & Leitgeb, M. (2023). Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α -Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example. Foods, 12(24), 4499. https://doi.org/10.3390/foods12244499
Chicago
Ivanović, Milena, Željko Knez, and Maja Leitgeb. 2023. “Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of α -Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example.” Foods 12 (24): 4499. doi:10.3390/foods12244499.