Kamgang Nzekoue, F.; Henle, T.; Caprioli, G.; Sagratini, G.; Hellwig, M.
Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions. Foods 2020, 9, 1882.
https://doi.org/10.3390/foods9121882
AMA Style
Kamgang Nzekoue F, Henle T, Caprioli G, Sagratini G, Hellwig M.
Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions. Foods. 2020; 9(12):1882.
https://doi.org/10.3390/foods9121882
Chicago/Turabian Style
Kamgang Nzekoue, Franks, Thomas Henle, Giovanni Caprioli, Gianni Sagratini, and Michael Hellwig.
2020. "Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions" Foods 9, no. 12: 1882.
https://doi.org/10.3390/foods9121882
APA Style
Kamgang Nzekoue, F., Henle, T., Caprioli, G., Sagratini, G., & Hellwig, M.
(2020). Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions. Foods, 9(12), 1882.
https://doi.org/10.3390/foods9121882