APA Citation

Kang, S., Yu, M., Kim, J., Park, S., Lee, C., Lee, H., & Kim, S. (2018). Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice. Korean J Food Sci Anim Resour.

Chicago Style Citation

Kang, Su-Hyun, Mi-Sang Yu, Jeong-Mee Kim, Sung-Kwon Park, Chi-Ho Lee, Hong-Gu Lee, and Soo-Ki Kim. "Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum Annuum Cv. Chungyang) Juice." Korean J Food Sci Anim Resour 2018.

MLA Citation

Kang, Su-Hyun, et al. "Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum Annuum Cv. Chungyang) Juice." Korean J Food Sci Anim Resour 2018.

Warning: These citations may not always be 100% accurate.