Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages.

MLA

Kim, Jong-Hui, et al. “Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages.” Foods, vol. 11, no. 20, Oct. 2022, p. 3182–N.PAG. EBSCOhost, https://doi.org/10.3390/foods11203182.

APA

Kim, J.-H., Lee, E.-S., Kim, B.-M., & Oh, M.-H. (2022). Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages. Foods, 11(20), 3182–N.PAG. https://doi.org/10.3390/foods11203182

Chicago

Kim, Jong-Hui, Eun-Seon Lee, Bu-Min Kim, and Mi-Hwa Oh. 2022. “Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages.” Foods 11 (20): 3182–N.PAG. doi:10.3390/foods11203182.