Kim, H. J., & Han, M. J. (2019). The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi. Food Sci Biotechnol.
Stile di citazione ChicagoKim, Hee Jin, e Myung Joo Han. "The Fermentation Characteristics of Soy Yogurt With Different Content of D-allulose and Sucrose Fermented By Lactic Acid Bacteria From Kimchi." Food Sci Biotechnol 2019.
Citazione MLAKim, Hee Jin, e Myung Joo Han. "The Fermentation Characteristics of Soy Yogurt With Different Content of D-allulose and Sucrose Fermented By Lactic Acid Bacteria From Kimchi." Food Sci Biotechnol 2019.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.