Improving the Activity and Stability of Serine Protease ThAPT3 by Alleviating Self-Cleavage and Its Application in Deproteinization of Shrimp Shells.

MLA

Wang, Xiao, et al. “Improving the Activity and Stability of Serine Protease ThAPT3 by Alleviating Self-Cleavage and Its Application in Deproteinization of Shrimp Shells.” Journal of Agricultural & Food Chemistry, vol. 71, no. 20, May 2023, pp. 7777–90. EBSCOhost, https://doi.org/10.1021/acs.jafc.3c01618.

APA

Wang, X., Dong, T., Zhou, Q., Tong, L., Zheng, J., Qin, X., Wang, X., Wang, Y., Yao, B., Huang, H., & Luo, H. (2023). Improving the Activity and Stability of Serine Protease ThAPT3 by Alleviating Self-Cleavage and Its Application in Deproteinization of Shrimp Shells. Journal of Agricultural & Food Chemistry, 71(20), 7777–7790. https://doi.org/10.1021/acs.jafc.3c01618

Chicago

Wang, Xiao, Tao Dong, Qiao Zhou, Lige Tong, Jie Zheng, Xing Qin, Xiaolu Wang, et al. 2023. “Improving the Activity and Stability of Serine Protease ThAPT3 by Alleviating Self-Cleavage and Its Application in Deproteinization of Shrimp Shells.” Journal of Agricultural & Food Chemistry 71 (20): 7777–90. doi:10.1021/acs.jafc.3c01618.