APA Citatie

Bahuguna, A., Shukla, S., Lee, J. S., Bajpai, V. K., Kim, S., Huh, Y. S., . . . Kim, M. (2019). Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste. Sci Rep.

Chicago Style citaat

Bahuguna, Ashutosh, Shruti Shukla, Jong Suk Lee, Vivek K. Bajpai, So-Young Kim, Yun Suk Huh, Young-Kyu Han, en Myunghee Kim. "Garlic Augments the Functional and Nutritional Behavior of Doenjang, a Traditional Korean Fermented Soybean Paste." Sci Rep 2019.

MLA citatie

Bahuguna, Ashutosh, et al. "Garlic Augments the Functional and Nutritional Behavior of Doenjang, a Traditional Korean Fermented Soybean Paste." Sci Rep 2019.