Mclaughlin, R. W., De Stigter, J. K., Sikkink, L. A., Baden, E. M., & Ramirez-Alvarado, M. (2006). The effects of sodium sulfate, glycosaminoglycans, and Congo red on the structure, stability, and amyloid formation of an immunoglobulin light-chain protein. Cold Spring Harbor Laboratory Press.
シカゴスタイル引用形Mclaughlin, Richard W., Janelle K. De Stigter, Laura A. Sikkink, Elizabeth M. Baden, , Marina Ramirez-Alvarado. The Effects of Sodium Sulfate, Glycosaminoglycans, and Congo Red On the Structure, Stability, and Amyloid Formation of an Immunoglobulin Light-chain Protein. Cold Spring Harbor Laboratory Press, 2006.
MLA引用形式Mclaughlin, Richard W., et al. The Effects of Sodium Sulfate, Glycosaminoglycans, and Congo Red On the Structure, Stability, and Amyloid Formation of an Immunoglobulin Light-chain Protein. Cold Spring Harbor Laboratory Press, 2006.