Quality characteristics of beer made using yeasts isolated from makgeolli or nuruk

MLA

Jeong Sil Choi, et al. “Quality Characteristics of Beer Made Using Yeasts Isolated from Makgeolli or Nuruk.” Korean Journal of Food Preservation, vol. 29, Dec. 2022, pp. 1164–73. EBSCOhost, https://doi.org/10.11002/kjfp.2022.29.7.1164.

APA

Jeong Sil Choi, Ye Seul Kwon, Heui Yun Kang, & Ji Eun Kang. (2022). Quality characteristics of beer made using yeasts isolated from makgeolli or nuruk. Korean Journal of Food Preservation, 29, 1164–1173. https://doi.org/10.11002/kjfp.2022.29.7.1164

Chicago

Jeong Sil Choi, Ye Seul Kwon, Heui Yun Kang, and Ji Eun Kang. 2022. “Quality Characteristics of Beer Made Using Yeasts Isolated from Makgeolli or Nuruk.” Korean Journal of Food Preservation 29 (December): 1164–73. doi:10.11002/kjfp.2022.29.7.1164.