Choi, H.-S.; Ha, K.-Y.; Xu, X.-Y.; Kang, H.-C.; Kim, H.; Kim, Y.-J.
Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar. Molecules 2021, 26, 5835.
https://doi.org/10.3390/molecules26195835
AMA Style
Choi H-S, Ha K-Y, Xu X-Y, Kang H-C, Kim H, Kim Y-J.
Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar. Molecules. 2021; 26(19):5835.
https://doi.org/10.3390/molecules26195835
Chicago/Turabian Style
Choi, Han-Sol, Keum-Yun Ha, Xing-Yue Xu, Hee-Cheol Kang, Hoon Kim, and Yeon-Ju Kim.
2021. "Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar" Molecules 26, no. 19: 5835.
https://doi.org/10.3390/molecules26195835
APA Style
Choi, H.-S., Ha, K.-Y., Xu, X.-Y., Kang, H.-C., Kim, H., & Kim, Y.-J.
(2021). Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar. Molecules, 26(19), 5835.
https://doi.org/10.3390/molecules26195835