Information Journal Paper
APA:
Copy. (2017). Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin. FOOD CHEMISTRY, 239(-), 196-200. SID. https://sid.ir/paper/767851/en
Vancouver:
Copy. Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin. FOOD CHEMISTRY[Internet]. 2017;239(-):196-200. Available from: https://sid.ir/paper/767851/en
IEEE:
Copy, “Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin,” FOOD CHEMISTRY, vol. 239, no. -, pp. 196–200, 2017, [Online]. Available: https://sid.ir/paper/767851/en