Seo, H.; Lee, S.; Park, H.; Jo, S.; Kim, S.; Rahim, M.A.; Ul-Haq, A.; Barman, I.; Lee, Y.; Seo, A.;
et al. Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process. Foods 2022, 11, 3308.
https://doi.org/10.3390/foods11203308
AMA Style
Seo H, Lee S, Park H, Jo S, Kim S, Rahim MA, Ul-Haq A, Barman I, Lee Y, Seo A,
et al. Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process. Foods. 2022; 11(20):3308.
https://doi.org/10.3390/foods11203308
Chicago/Turabian Style
Seo, Hoonhee, Saebim Lee, Hyuna Park, Sujin Jo, Sukyung Kim, Md Abdur Rahim, Asad Ul-Haq, Indrajeet Barman, Youngkyoung Lee, Ayoung Seo,
and et al. 2022. "Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process" Foods 11, no. 20: 3308.
https://doi.org/10.3390/foods11203308
APA Style
Seo, H., Lee, S., Park, H., Jo, S., Kim, S., Rahim, M. A., Ul-Haq, A., Barman, I., Lee, Y., Seo, A., Kim, M., Jung, I.-y., & Song, H.-Y.
(2022). Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process. Foods, 11(20), 3308.
https://doi.org/10.3390/foods11203308