APA Citatie

Kim, T., Hong, S., Ku, S., Kim, Y., Jeon, K., Choi, H., . . . Choi, Y. (2017). Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant. Korean J Food Sci Anim Resour.

Chicago Style citaat

Kim, Tae-Kyung, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, en Yun-Sang Choi. "Quality Characteristics of Tteokgalbi With Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant." Korean J Food Sci Anim Resour 2017.

MLA citatie

Kim, Tae-Kyung, et al. "Quality Characteristics of Tteokgalbi With Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant." Korean J Food Sci Anim Resour 2017.