APA

Seong P., Seo H., Lee G., Cho S., Kim Y., Kang S., Kim J., Park B. & Van-Ba H. (2016). Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages. : Journal of food science and technology.

Chicago

Seong Pil-Nam, Seo Hyun-Woo, Lee Ga-Young, Cho Soo-Hyun, Kim Yoon-Seok, Kang Sun-Moon, Kim Jin-Hyoung, Park Beom-Young and Van-Ba Hoa. 2016. Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages. : Journal of food science and technology.

Harvard

Seong P., Seo H., Lee G., Cho S., Kim Y., Kang S., Kim J., Park B. and Van-Ba H. (2016). Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages. : Journal of food science and technology.

MLA

Seong Pil-Nam, Seo Hyun-Woo, Lee Ga-Young, Cho Soo-Hyun, Kim Yoon-Seok, Kang Sun-Moon, Kim Jin-Hyoung, Park Beom-Young and Van-Ba Hoa. Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages. : Journal of food science and technology. 2016.