Woo, S.-H.; Park, J.; Sung, J.M.; Choi, E.-J.; Choi, Y.-S.; Park, J.-D.
Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough. Foods 2023, 12, 4367.
https://doi.org/10.3390/foods12234367
AMA Style
Woo S-H, Park J, Sung JM, Choi E-J, Choi Y-S, Park J-D.
Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough. Foods. 2023; 12(23):4367.
https://doi.org/10.3390/foods12234367
Chicago/Turabian Style
Woo, Seung-Hye, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, and Jong-Dae Park.
2023. "Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough" Foods 12, no. 23: 4367.
https://doi.org/10.3390/foods12234367
APA Style
Woo, S.-H., Park, J., Sung, J. M., Choi, E.-J., Choi, Y.-S., & Park, J.-D.
(2023). Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough. Foods, 12(23), 4367.
https://doi.org/10.3390/foods12234367