Cite
Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis.
MLA
Yang, Seung-Ok, et al. “Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis.” Bioscience, Biotechnology & Biochemistry, vol. 73, no. 3, Mar. 2009, pp. 502–07. EBSCOhost, https://doi.org/10.1271/bbb.80467.
APA
Yang, S.-O., Kim, M.-S., Liu, K.-H., Auh, J.-H., Kim, Y.-S., Kwon, D. Y., & Choi, H.-K. (2009). Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis. Bioscience, Biotechnology & Biochemistry, 73(3), 502–507. https://doi.org/10.1271/bbb.80467
Chicago
Yang, Seung-Ok, Min-Su Kim, Kwang-Hyun Liu, Joong-Hyuck Auh, Young-Suk Kim, Dae Young Kwon, and Hyung-Kyoon Choi. 2009. “Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis.” Bioscience, Biotechnology & Biochemistry 73 (3): 502–7. doi:10.1271/bbb.80467.