Choi, U.-K.; Jeong, Y.-S.; Kwon, O.-J.; Park, J.-D.; Kim, Y.-C.
Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions. Int. J. Mol. Sci. 2011, 12, 8105-8118.
https://doi.org/10.3390/ijms12118105
AMA Style
Choi U-K, Jeong Y-S, Kwon O-J, Park J-D, Kim Y-C.
Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions. International Journal of Molecular Sciences. 2011; 12(11):8105-8118.
https://doi.org/10.3390/ijms12118105
Chicago/Turabian Style
Choi, Ung-Kyu, Yeon-Shin Jeong, O-Jun Kwon, Jong-Dae Park, and Young-Chan Kim.
2011. "Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions" International Journal of Molecular Sciences 12, no. 11: 8105-8118.
https://doi.org/10.3390/ijms12118105
APA Style
Choi, U.-K., Jeong, Y.-S., Kwon, O.-J., Park, J.-D., & Kim, Y.-C.
(2011). Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions. International Journal of Molecular Sciences, 12(11), 8105-8118.
https://doi.org/10.3390/ijms12118105