Rao, Y., Wang, Z., Chai, X., Nie, Q., & Zhang, X. (2014). Hydrophobicity and Aromaticity Are Primary Factors Shaping Variation in Amino Acid Usage of Chicken Proteome. Public Library of Science.

Rao, Yousheng, Zhangfeng Wang, Xuewen Chai, Qinghua Nie, και Xiquan Zhang. Hydrophobicity and Aromaticity Are Primary Factors Shaping Variation in Amino Acid Usage of Chicken Proteome. Public Library of Science, 2014.

Rao, Yousheng, et al. Hydrophobicity and Aromaticity Are Primary Factors Shaping Variation in Amino Acid Usage of Chicken Proteome. Public Library of Science, 2014.