Nam, D.-G.; Kim, M.; Choe, J.-S.; Choi, A.-j.
Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract. Foods 2022, 11, 508.
https://doi.org/10.3390/foods11040508
AMA Style
Nam D-G, Kim M, Choe J-S, Choi A-j.
Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract. Foods. 2022; 11(4):508.
https://doi.org/10.3390/foods11040508
Chicago/Turabian Style
Nam, Dong-Geon, Mina Kim, Jeong-Sook Choe, and Ae-jin Choi.
2022. "Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract" Foods 11, no. 4: 508.
https://doi.org/10.3390/foods11040508
APA Style
Nam, D.-G., Kim, M., Choe, J.-S., & Choi, A.-j.
(2022). Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract. Foods, 11(4), 508.
https://doi.org/10.3390/foods11040508