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.
Chicago-стиль цитированияWang, Hui, and 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-цитированиеWang, Hui, and 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.