Citations refer to the original publication, not to a Scieee localized version.
Ma, T., Montalbán López, M., & Granada, U. D. (2022). Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. MDPI. https://doi.org/10.3390/gels8100674
Ma, Tiange, et al. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. MDPI, 2022. https://doi.org/10.3390/gels8100674.
Ma, Tiange, Manuel Montalbán López, and Universidad de Granada. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. MDPI, 2022. https://doi.org/10.3390/gels8100674.
Ma, T., Montalbán López, M. and Granada, U. D. (2022) Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. MDPI. Available at: https://doi.org/10.3390/gels8100674.
T. Ma, M. Montalbán López, and U. D. Granada, “Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties,” MDPI, 2022, doi: 10.3390/gels8100674.
@misc{ma2022secretion,
author = {Ma, Tiange and Montalbán López, Manuel and Granada, Universidad de},
title = {Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties},
year = {2022},
publisher = {MDPI},
doi = {10.3390/gels8100674},
url = {https://doi.org/10.3390/gels8100674}
}
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