Roasting and lipid binding provide allergenic and proteolytic stability to the peanut allergen Ara h 8.

MLA

Petersen, Arnd, et al. “Roasting and Lipid Binding Provide Allergenic and Proteolytic Stability to the Peanut Allergen Ara h 8.” Biological Chemistry, vol. 395, no. 2, Feb. 2014, pp. 239–50. EBSCOhost, https://doi.org/10.1515/hsz-2013-0206.

APA

Petersen, A., Rennert, S., Kull, S., Becker, W.-M., Notbohm, H., Goldmann, T., & Jappe, U. (2014). Roasting and lipid binding provide allergenic and proteolytic stability to the peanut allergen Ara h 8. Biological Chemistry, 395(2), 239–250. https://doi.org/10.1515/hsz-2013-0206

Chicago

Petersen, Arnd, Sandra Rennert, Skadi Kull, Wolf-Meinhard Becker, Holger Notbohm, Torsten Goldmann, and Uta Jappe. 2014. “Roasting and Lipid Binding Provide Allergenic and Proteolytic Stability to the Peanut Allergen Ara h 8.” Biological Chemistry 395 (2): 239–50. doi:10.1515/hsz-2013-0206.