Lee, J.; Kim, D.-S.; Cho, J.; Hong, S.J.; Pan, J.H.; Kim, J.K.; Shin, E.-C.
Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process. Molecules 2019, 24, 1374.
https://doi.org/10.3390/molecules24071374
AMA Style
Lee J, Kim D-S, Cho J, Hong SJ, Pan JH, Kim JK, Shin E-C.
Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process. Molecules. 2019; 24(7):1374.
https://doi.org/10.3390/molecules24071374
Chicago/Turabian Style
Lee, Jookyeong, Da-Som Kim, Jinju Cho, Seong Jun Hong, Jeong Hoon Pan, Jae Kyeom Kim, and Eui-Cheol Shin.
2019. "Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process" Molecules 24, no. 7: 1374.
https://doi.org/10.3390/molecules24071374
APA Style
Lee, J., Kim, D. -S., Cho, J., Hong, S. J., Pan, J. H., Kim, J. K., & Shin, E. -C.
(2019). Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process. Molecules, 24(7), 1374.
https://doi.org/10.3390/molecules24071374