Sim, Y.; Jo, H.-S.; Kim, C.-G.; Cho, Y.-E.; Yang, J.; Hong, S.-M.
Anti-Inflammatory and Osteogenic Effects of Vitamin K from Sargassum fulvellum Fermented by Lactococcus lactis KCCM12759P and Leuconostoc mesenteroides KCCM12756P. Fermentation 2024, 10, 569.
https://doi.org/10.3390/fermentation10110569
AMA Style
Sim Y, Jo H-S, Kim C-G, Cho Y-E, Yang J, Hong S-M.
Anti-Inflammatory and Osteogenic Effects of Vitamin K from Sargassum fulvellum Fermented by Lactococcus lactis KCCM12759P and Leuconostoc mesenteroides KCCM12756P. Fermentation. 2024; 10(11):569.
https://doi.org/10.3390/fermentation10110569
Chicago/Turabian Style
Sim, Yejin, Hyun-Sol Jo, Choong-Gon Kim, Young-Eun Cho, Jungwoo Yang, and Sun-Mee Hong.
2024. "Anti-Inflammatory and Osteogenic Effects of Vitamin K from Sargassum fulvellum Fermented by Lactococcus lactis KCCM12759P and Leuconostoc mesenteroides KCCM12756P" Fermentation 10, no. 11: 569.
https://doi.org/10.3390/fermentation10110569
APA Style
Sim, Y., Jo, H.-S., Kim, C.-G., Cho, Y.-E., Yang, J., & Hong, S.-M.
(2024). Anti-Inflammatory and Osteogenic Effects of Vitamin K from Sargassum fulvellum Fermented by Lactococcus lactis KCCM12759P and Leuconostoc mesenteroides KCCM12756P. Fermentation, 10(11), 569.
https://doi.org/10.3390/fermentation10110569