Kim, J.; Jeong, J.; Jang, M.; Kim, J.-C.; Lee, H.
Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter. Fermentation 2023, 9, 621.
https://doi.org/10.3390/fermentation9070621
AMA Style
Kim J, Jeong J, Jang M, Kim J-C, Lee H.
Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter. Fermentation. 2023; 9(7):621.
https://doi.org/10.3390/fermentation9070621
Chicago/Turabian Style
Kim, Jinkwi, Jiyoun Jeong, Mi Jang, Jong-Chan Kim, and Heeyoung Lee.
2023. "Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter" Fermentation 9, no. 7: 621.
https://doi.org/10.3390/fermentation9070621
APA Style
Kim, J., Jeong, J., Jang, M., Kim, J.-C., & Lee, H.
(2023). Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter. Fermentation, 9(7), 621.
https://doi.org/10.3390/fermentation9070621