APA Citatie

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.

Chicago Style citaat

Mannaa, Mohamed, Young-Su Seo, en 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.

MLA citatie

Mannaa, Mohamed, Young-Su Seo, en 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.