Wang, H., & Raleigh, D. P. (2014). The Ability of Insulin To Inhibit the Formation of Amyloid by Pro-Islet Amyloid Polypeptide Processing Intermediates Is Significantly Reduced in the Presence of Sulfated Glycosaminoglycans. American Chemical Society.
シカゴスタイル引用形Wang, Hui, , Daniel P. Raleigh. The Ability of Insulin To Inhibit the Formation of Amyloid By Pro-Islet Amyloid Polypeptide Processing Intermediates Is Significantly Reduced in the Presence of Sulfated Glycosaminoglycans. American Chemical Society, 2014.
MLA引用形式Wang, Hui, , Daniel P. Raleigh. The Ability of Insulin To Inhibit the Formation of Amyloid By Pro-Islet Amyloid Polypeptide Processing Intermediates Is Significantly Reduced in the Presence of Sulfated Glycosaminoglycans. American Chemical Society, 2014.