Cite
Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng.
MLA
Lee, Hee Yul, et al. “Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng.” Molecules, vol. 27, no. 14, July 2022, p. N.PAG. EBSCOhost, https://doi.org/10.3390/molecules27144550.
APA
Lee, H. Y., Lee, J. H., Shin, E.-C., Cho, D. Y., Jung, J. G., Kim, M. J., Jeong, J. B., Kang, D., Kang, S. S., & Cho, K. M. (2022). Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng. Molecules, 27(14), N.PAG. https://doi.org/10.3390/molecules27144550
Chicago
Lee, Hee Yul, Jin Hwan Lee, Eui-Cheol Shin, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Dawon Kang, Sang Soo Kang, and Kye Man Cho. 2022. “Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng.” Molecules 27 (14): N.PAG. doi:10.3390/molecules27144550.