Glycerol decreases the volume and compressibility of protein interior

MLA

Priev, A., et al. “Glycerol Decreases the Volume and Compressibility of Protein Interior.” Biochemistry, vol. 35, no. 7, Feb. 1996, p. 2061. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.18285161&authtype=sso&custid=ns315887.

APA

Priev, A., Almagor, A., Yedgar, S., & Gavish, B. (1996). Glycerol decreases the volume and compressibility of protein interior. Biochemistry, 35(7), 2061.

Chicago

Priev, A., A. Almagor, S. Yedgar, and B. Gavish. 1996. “Glycerol Decreases the Volume and Compressibility of Protein Interior.” Biochemistry 35 (7): 2061. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.18285161&authtype=sso&custid=ns315887.