Physicochemical changes in kimchi containing skate ( Raja kenojei ) pretreated with organic acids during fermentation.

MLA

Choi, Yun-Jeong, et al. “Physicochemical Changes in Kimchi Containing Skate ( Raja Kenojei ) Pretreated with Organic Acids during Fermentation.” Food Science and Biotechnology, vol. 25, no. 5, Oct. 2016, pp. 1369–77. EBSCOhost, https://doi.org/10.1007/s10068-016-0214-4.

APA

Choi, Y.-J., Jang, M.-S., & Lee, M.-A. (2016). Physicochemical changes in kimchi containing skate ( Raja kenojei ) pretreated with organic acids during fermentation. Food Science and Biotechnology, 25(5), 1369–1377. https://doi.org/10.1007/s10068-016-0214-4

Chicago

Choi, Yun-Jeong, Mi-Soon Jang, and Mi-Ai Lee. 2016. “Physicochemical Changes in Kimchi Containing Skate ( Raja Kenojei ) Pretreated with Organic Acids during Fermentation.” Food Science and Biotechnology 25 (5): 1369–77. doi:10.1007/s10068-016-0214-4.