APA (7th ed.) Citation

SY, M., CH, J., IM, H., D, K., ME, L., SG, J., & HM, K. (2025). Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters. Food research international (Ottawa, Ont.), 220, 117055. https://doi.org/10.1016/j.foodres.2025.117055

Chicago Style (17th ed.) Citation

SY, Moon, Jeong CH, Hwang IM, Kim D, Lee ME, Jeong SG, and Kim HM. "Modulating Kimchi Taste and Fermentation with Latilactobacillus Sakei, Leuconostoc Mesenteroides, and Weissella Koreensis Starters." Food Research International (Ottawa, Ont.) 220 (2025): 117055. https://doi.org/10.1016/j.foodres.2025.117055.

MLA (9th ed.) Citation

SY, Moon, et al. "Modulating Kimchi Taste and Fermentation with Latilactobacillus Sakei, Leuconostoc Mesenteroides, and Weissella Koreensis Starters." Food Research International (Ottawa, Ont.), vol. 220, 2025, p. 117055, https://doi.org/10.1016/j.foodres.2025.117055.