APA (7th ed.) Citation

Aminlari, L., Mohammadi Hashemi, M., & Aminlari, M. (2014). Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods. Journal of food science, 79(6), R1077-R1090. https://doi.org/10.1111/1750-3841.12460

Chicago Style (17th ed.) Citation

Aminlari, Ladan, Marjan Mohammadi Hashemi, and Mahmoud Aminlari. "Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods." Journal of Food Science 79, no. 6 (2014): R1077-R1090. https://doi.org/10.1111/1750-3841.12460.

MLA (9th ed.) Citation

Aminlari, Ladan, et al. "Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods." Journal of Food Science, vol. 79, no. 6, 2014, pp. R1077-R1090, https://doi.org/10.1111/1750-3841.12460.