Παραπομπή APA

Roughton, B. C., Topp, E., & Camarda, K. V. (2012). Use of glass transitions in carbohydrate excipient design for lyophilized protein formulations.

Παραπομπή Chicago Style

Roughton, Brock C., E.M Topp, και Kyle V. Camarda. Use of Glass Transitions in Carbohydrate Excipient Design for Lyophilized Protein Formulations. 2012.

Παραπομπή MLA

Roughton, Brock C., E.M Topp, και Kyle V. Camarda. Use of Glass Transitions in Carbohydrate Excipient Design for Lyophilized Protein Formulations. 2012.

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