Microbial communities in the fermentation of Meju , a Korean traditional soybean brick.

MLA

Oh, Su-Jin, et al. “Microbial Communities in the Fermentation of Meju , a Korean Traditional Soybean Brick.” Food Science and Biotechnology, vol. 33, no. 12, Feb. 2024, pp. 2815–23. EBSCOhost, https://doi.org/10.1007/s10068-024-01531-1.

APA

Oh, S.-J., Kang, G.-S., Lee, H.-R., Yu, S.-J., Jeong, S.-U., So, Y.-S., Park, C.-S., Shin, D., & Seo, D.-H. (2024). Microbial communities in the fermentation of Meju , a Korean traditional soybean brick. Food Science and Biotechnology, 33(12), 2815–2823. https://doi.org/10.1007/s10068-024-01531-1

Chicago

Oh, Su-Jin, Gyeong-Seok Kang, Hye-Rin Lee, Su-Jeong Yu, Seon-Ung Jeong, Yun-Sang So, Cheon-Seok Park, Donghyun Shin, and Dong-Ho Seo. 2024. “Microbial Communities in the Fermentation of Meju , a Korean Traditional Soybean Brick.” Food Science and Biotechnology 33 (12): 2815–23. doi:10.1007/s10068-024-01531-1.