Discrimination between Korean and Chinese Kimchi using inductively coupled plasma-optical emission spectroscopy and mass spectrometry: A multivariate analysis of Kimchi.

MLA

Hye Hur, Suel, et al. “Discrimination between Korean and Chinese Kimchi Using Inductively Coupled Plasma-Optical Emission Spectroscopy and Mass Spectrometry: A Multivariate Analysis of Kimchi.” Food Chemistry, vol. 423, Oct. 2023, p. 136235. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.136235.

APA

Hye Hur, S., Kim, H., Kim, Y.-K., An, J.-M., Hye Lee, J., & Jin Kim, H. (2023). Discrimination between Korean and Chinese Kimchi using inductively coupled plasma-optical emission spectroscopy and mass spectrometry: A multivariate analysis of Kimchi. Food Chemistry, 423, 136235. https://doi.org/10.1016/j.foodchem.2023.136235

Chicago

Hye Hur, Suel, Hyoyoung Kim, Yong-Kyoung Kim, Jae-Min An, Ji Hye Lee, and Ho Jin Kim. 2023. “Discrimination between Korean and Chinese Kimchi Using Inductively Coupled Plasma-Optical Emission Spectroscopy and Mass Spectrometry: A Multivariate Analysis of Kimchi.” Food Chemistry 423 (October): 136235. doi:10.1016/j.foodchem.2023.136235.