Song, M.-W.; Park, J.-Y.; Lee, H.-S.; Kim, K.-T.; Paik, H.-D.
Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt. Antioxidants 2021, 10, 1447.
https://doi.org/10.3390/antiox10091447
AMA Style
Song M-W, Park J-Y, Lee H-S, Kim K-T, Paik H-D.
Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt. Antioxidants. 2021; 10(9):1447.
https://doi.org/10.3390/antiox10091447
Chicago/Turabian Style
Song, Myung-Wook, Ji-Young Park, Hyun-Sook Lee, Kee-Tae Kim, and Hyun-Dong Paik.
2021. "Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt" Antioxidants 10, no. 9: 1447.
https://doi.org/10.3390/antiox10091447
APA Style
Song, M.-W., Park, J.-Y., Lee, H.-S., Kim, K.-T., & Paik, H.-D.
(2021). Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt. Antioxidants, 10(9), 1447.
https://doi.org/10.3390/antiox10091447