APA (7th ed.) Citation

Choi, E. J., Song, H. H., Ko, K. Y., Hong, K., Suh, H. J., & Ahn, Y. (2023). Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans. SpringerOpen.

Chicago Style (17th ed.) Citation

Choi, Eun Jung, Hee Ho Song, Ka Young Ko, Ki-Bae Hong, Hyung Joo Suh, and Yejin Ahn. Fermentation Characteristics and Radical Scavenging Capacities of Ginseng Berry Kombucha Fermented by Saccharomyces Cerevisiae and Gluconobacter Oxydans. SpringerOpen, 2023.

MLA (9th ed.) Citation

Choi, Eun Jung, et al. Fermentation Characteristics and Radical Scavenging Capacities of Ginseng Berry Kombucha Fermented by Saccharomyces Cerevisiae and Gluconobacter Oxydans. SpringerOpen, 2023.