Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect.

MLA

Jang, So-Won, et al. “Lactic Acid Bacteria-Malted Vinegar: Fermentation Characteristics and Anti-Hyperlipidemic Effect.” Food Science and Biotechnology, vol. 33, no. 6, Feb. 2024, pp. 1425–36. EBSCOhost, https://doi.org/10.1007/s10068-024-01528-w.

APA

Jang, S.-W., Oh, H. H., Moon, K. E., Oh, B.-M., Jeong, D.-Y., & Song, G.-S. (2024). Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect. Food Science and Biotechnology, 33(6), 1425–1436. https://doi.org/10.1007/s10068-024-01528-w

Chicago

Jang, So-Won, Hyeon Hwa Oh, Kyung Eun Moon, Byung-Min Oh, Do-Youn Jeong, and Geun-Seoup Song. 2024. “Lactic Acid Bacteria-Malted Vinegar: Fermentation Characteristics and Anti-Hyperlipidemic Effect.” Food Science and Biotechnology 33 (6): 1425–36. doi:10.1007/s10068-024-01528-w.