Mannaa, M., Seo, Y., & Park, I. (2020). Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels. Foods.
Citação norma ChicagoMannaa, Mohamed, Young-Su Seo, and Inmyoung Park. "Addition of Coriander During Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels." Foods 2020.
Citação norma MLAMannaa, Mohamed, Young-Su Seo, and Inmyoung Park. "Addition of Coriander During Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels." Foods 2020.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.