Citazione APA

Jung, L., & Choe, E. (2017). Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil. Food Sci Biotechnol.

Stile di citazione Chicago

Jung, Leejin, e Eunok Choe. "Lipid Oxidation-related Characteristics of Gim Bugak (Korean Fried Cuisine With Porphyra) Affected By Frying Oil." Food Sci Biotechnol 2017.

Citazione MLA

Jung, Leejin, e Eunok Choe. "Lipid Oxidation-related Characteristics of Gim Bugak (Korean Fried Cuisine With Porphyra) Affected By Frying Oil." Food Sci Biotechnol 2017.

Attenzione: Queste citazioni potrebbero non essere precise al 100%.