Kim, B.J.; Yim, D.G.; Reaney, M.J.T.; Kim, Y.J.; Shim, Y.Y.; Kang, S.N.
Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality. Foods 2024, 13, 2388.
https://doi.org/10.3390/foods13152388
AMA Style
Kim BJ, Yim DG, Reaney MJT, Kim YJ, Shim YY, Kang SN.
Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality. Foods. 2024; 13(15):2388.
https://doi.org/10.3390/foods13152388
Chicago/Turabian Style
Kim, Beom Joon, Dong Gyun Yim, Martin J. T. Reaney, Young Jun Kim, Youn Young Shim, and Suk Nam Kang.
2024. "Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality" Foods 13, no. 15: 2388.
https://doi.org/10.3390/foods13152388
APA Style
Kim, B. J., Yim, D. G., Reaney, M. J. T., Kim, Y. J., Shim, Y. Y., & Kang, S. N.
(2024). Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality. Foods, 13(15), 2388.
https://doi.org/10.3390/foods13152388
