APA (7th ed.) Citation

Cho, H., Ahn, J., Yang, H., Lee, J., Park, W., & Kim, Y. (2021). Effects of pH and NaCl on hydrolysis and transpeptidation activities of a salt-tolerant γ-glutamyltranspeptidase from Bacillus amyloliquefaciens S0904. Food science and biotechnology, 30(6), 853-860. https://doi.org/10.1007/s10068-021-00928-6

Chicago Style (17th ed.) Citation

Cho, Hye-Bin, Jun-Ho Ahn, Hyeon-Gyu Yang, Jaeick Lee, Wu-Jin Park, and Young-Wan Kim. "Effects of PH and NaCl on Hydrolysis and Transpeptidation Activities of a Salt-tolerant γ-glutamyltranspeptidase from Bacillus Amyloliquefaciens S0904." Food Science and Biotechnology 30, no. 6 (2021): 853-860. https://doi.org/10.1007/s10068-021-00928-6.

MLA (9th ed.) Citation

Cho, Hye-Bin, et al. "Effects of PH and NaCl on Hydrolysis and Transpeptidation Activities of a Salt-tolerant γ-glutamyltranspeptidase from Bacillus Amyloliquefaciens S0904." Food Science and Biotechnology, vol. 30, no. 6, 2021, pp. 853-860, https://doi.org/10.1007/s10068-021-00928-6.