Kim, M.-R.; Chung, S.-J.; Adhikari, K.; Shin, H.; Cho, H.; Nam, Y.
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods 2020, 9, 1463.
https://doi.org/10.3390/foods9101463
AMA Style
Kim M-R, Chung S-J, Adhikari K, Shin H, Cho H, Nam Y.
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods. 2020; 9(10):1463.
https://doi.org/10.3390/foods9101463
Chicago/Turabian Style
Kim, Mi-Ran, Seo-Jin Chung, Koushik Adhikari, HyeWon Shin, Hana Cho, and Yerim Nam.
2020. "Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers" Foods 9, no. 10: 1463.
https://doi.org/10.3390/foods9101463
APA Style
Kim, M.-R., Chung, S.-J., Adhikari, K., Shin, H., Cho, H., & Nam, Y.
(2020). Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods, 9(10), 1463.
https://doi.org/10.3390/foods9101463