Comparison in Bioactive Compounds and Antioxidant Activity of Cheonggukjang Containing Mountain-Cultivated Ginseng Using Two Bacillus Genus.

MLA

Seong, Jina, et al. “Comparison in Bioactive Compounds and Antioxidant Activity of Cheonggukjang Containing Mountain-Cultivated Ginseng Using Two Bacillus Genus.” Foods (Basel, Switzerland), vol. 13, no. 19, Oct. 2024. EBSCOhost, https://doi.org/10.3390/foods13193155.

APA

Seong, J., Lee, H. Y., Jeong, J. B., Cho, D. Y., Kim, D. H., Lee, J. H., Lee, G. Y., Jang, M. Y., Lee, J. H., & Cho, K. M. (2024). Comparison in Bioactive Compounds and Antioxidant Activity of Cheonggukjang Containing Mountain-Cultivated Ginseng Using Two Bacillus Genus. Foods (Basel, Switzerland), 13(19). https://doi.org/10.3390/foods13193155

Chicago

Seong, Jina, Hee Yul Lee, Jong Bin Jeong, Du Yong Cho, Da Hyun Kim, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, and Kye Man Cho. 2024. “Comparison in Bioactive Compounds and Antioxidant Activity of Cheonggukjang Containing Mountain-Cultivated Ginseng Using Two Bacillus Genus.” Foods (Basel, Switzerland) 13 (19). doi:10.3390/foods13193155.