Brick, T.; Ege, M.; Boeren, S.; Böck, A.; Von Mutius, E.; Vervoort, J.; Hettinga, K.
Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins. Nutrients 2017, 9, 963.
https://doi.org/10.3390/nu9090963
AMA Style
Brick T, Ege M, Boeren S, Böck A, Von Mutius E, Vervoort J, Hettinga K.
Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins. Nutrients. 2017; 9(9):963.
https://doi.org/10.3390/nu9090963
Chicago/Turabian Style
Brick, Tabea, Markus Ege, Sjef Boeren, Andreas Böck, Erika Von Mutius, Jacques Vervoort, and Kasper Hettinga.
2017. "Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins" Nutrients 9, no. 9: 963.
https://doi.org/10.3390/nu9090963
APA Style
Brick, T., Ege, M., Boeren, S., Böck, A., Von Mutius, E., Vervoort, J., & Hettinga, K.
(2017). Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins. Nutrients, 9(9), 963.
https://doi.org/10.3390/nu9090963