APA (7th ed.) Citation

KB, S., JJ, I., JB, L., HG, H., SA, S., WJ, L., . . . BK, A. (2024). Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce. Food chemistry, 443, 138399. https://doi.org/10.1016/j.foodchem.2024.138399

Chicago Style (17th ed.) Citation

KB, Shim, In JJ, Lee JB, Han HG, Son SA, Lee WJ, Bae YJ, Kwon GY, and An BK. "Effects of the Physical Structure and Surface Charge of Activated Carbon on the Reduction of Biogenic Amines in Anchovy Fish Sauce." Food Chemistry 443 (2024): 138399. https://doi.org/10.1016/j.foodchem.2024.138399.

MLA (9th ed.) Citation

KB, Shim, et al. "Effects of the Physical Structure and Surface Charge of Activated Carbon on the Reduction of Biogenic Amines in Anchovy Fish Sauce." Food Chemistry, vol. 443, 2024, p. 138399, https://doi.org/10.1016/j.foodchem.2024.138399.