Yang, Eunhye, Dong, Hongmin, Khongkomolsakul, Waritsara, Dadmohammadi, Younas, and Abbaspourrad, Alireza. Improving the thermal stability of phytase using core-shell hydrogel beads. Retrieved from https://par.nsf.gov/biblio/10549326. Food Chemistry: X 21.C Web. doi:10.1016/j.fochx.2023.101082.

Yang, Eunhye, Dong, Hongmin, Khongkomolsakul, Waritsara, Dadmohammadi, Younas, & Abbaspourrad, Alireza. Improving the thermal stability of phytase using core-shell hydrogel beads. Food Chemistry: X, 21 (C). Retrieved from https://par.nsf.gov/biblio/10549326. https://doi.org/10.1016/j.fochx.2023.101082

Yang, Eunhye, Dong, Hongmin, Khongkomolsakul, Waritsara, Dadmohammadi, Younas, and Abbaspourrad, Alireza. "Improving the thermal stability of phytase using core-shell hydrogel beads". Food Chemistry: X 21 (C). Country unknown/Code not available: Elsevier. https://doi.org/10.1016/j.fochx.2023.101082. https://par.nsf.gov/biblio/10549326.

@article{osti_10549326,
place = {Country unknown/Code not available}, title = {Improving the thermal stability of phytase using core-shell hydrogel beads}, url = {https://par.nsf.gov/biblio/10549326}, DOI = {10.1016/j.fochx.2023.101082}, abstractNote = {}, journal = {Food Chemistry: X}, volume = {21}, number = {C}, publisher = {Elsevier}, author = {Yang, Eunhye and Dong, Hongmin and Khongkomolsakul, Waritsara and Dadmohammadi, Younas and Abbaspourrad, Alireza}, }