Heo, J.; Kwak, H.S.; Kim, M.; Kim, J.-H.; Baek, H.H.; Shin, H.; Lee, Y.-s.; Lee, S.; Kim, S.S.
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers. Foods 2020, 9, 722.
https://doi.org/10.3390/foods9060722
AMA Style
Heo J, Kwak HS, Kim M, Kim J-H, Baek HH, Shin H, Lee Y-s, Lee S, Kim SS.
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers. Foods. 2020; 9(6):722.
https://doi.org/10.3390/foods9060722
Chicago/Turabian Style
Heo, JeongAe, Han Sub Kwak, Miran Kim, Jae-Ho Kim, Hyung Hee Baek, Hyukjin Shin, Young-seung Lee, Sanghyeok Lee, and Sang Sook Kim.
2020. "Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers" Foods 9, no. 6: 722.
https://doi.org/10.3390/foods9060722
APA Style
Heo, J., Kwak, H. S., Kim, M., Kim, J.-H., Baek, H. H., Shin, H., Lee, Y.-s., Lee, S., & Kim, S. S.
(2020). Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers. Foods, 9(6), 722.
https://doi.org/10.3390/foods9060722