Cite
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder.
MLA
Park, Ji Yeong, et al. “Effects of Different Drying Methods on Physicochemical Properties, Volatile Profile, and Sensory Characteristics of Kimchi Powder.” Food Science & Biotechnology, vol. 28, no. 3, June 2019, pp. 711–20. EBSCOhost, https://doi.org/10.1007/s10068-018-0526-7.
APA
Park, J. Y., Yang, J.-H., Lee, M.-A., Jeong, S., & Yoo, S. (2019). Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder. Food Science & Biotechnology, 28(3), 711–720. https://doi.org/10.1007/s10068-018-0526-7
Chicago
Park, Ji Yeong, Ji-Hee Yang, Mi-Ai Lee, SuYeon Jeong, and SeungRan Yoo. 2019. “Effects of Different Drying Methods on Physicochemical Properties, Volatile Profile, and Sensory Characteristics of Kimchi Powder.” Food Science & Biotechnology 28 (3): 711–20. doi:10.1007/s10068-018-0526-7.