Dyfyniad APA

Chan, C., Yu, T., & Wong, K. (2011). Stabilizing Salt-Bridge Enhances Protein Thermostability by Reducing the Heat Capacity Change of Unfolding. Public Library of Science.

Dyfyniad Arddull Chicago

Chan, Chi-Ho, Tsz-Ha Yu, and Kam-Bo Wong. Stabilizing Salt-Bridge Enhances Protein Thermostability By Reducing the Heat Capacity Change of Unfolding. Public Library of Science, 2011.

Dyfyniad MLA

Chan, Chi-Ho, Tsz-Ha Yu, and Kam-Bo Wong. Stabilizing Salt-Bridge Enhances Protein Thermostability By Reducing the Heat Capacity Change of Unfolding. Public Library of Science, 2011.

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