Quality of Insambob Containing Added Raw and Red Ginseng Extract

MLA

Hyun-Ho Kim, et al. “Quality of Insambob Containing Added Raw and Red Ginseng Extract.” Journal of the Korean Society of Food Science and Nutrition, vol. 41, Aug. 2012, pp. 1151–57. EBSCOhost, https://doi.org/10.3746/jkfn.2012.41.8.1151.

APA

Hyun-Ho Kim, Gwan-Hou Kim, Sun-Ick Kim, Seung-Ho Han, Ka-Soon Lee, Bong-Jae Seong, & Gyu-Hee Lee. (2012). Quality of Insambob Containing Added Raw and Red Ginseng Extract. Journal of the Korean Society of Food Science and Nutrition, 41, 1151–1157. https://doi.org/10.3746/jkfn.2012.41.8.1151

Chicago

Hyun-Ho Kim, Gwan-Hou Kim, Sun-Ick Kim, Seung-Ho Han, Ka-Soon Lee, Bong-Jae Seong, and Gyu-Hee Lee. 2012. “Quality of Insambob Containing Added Raw and Red Ginseng Extract.” Journal of the Korean Society of Food Science and Nutrition 41 (August): 1151–57. doi:10.3746/jkfn.2012.41.8.1151.