APA (7th ed.) Citation

Wong, B., Owens, A., Phillips, M., & Kam, R. (2023). Identifying sensory attributes of Korean rice wine ( makgeolli ) using sensory evaluation and chemical analysis. Journal of food science, 88(10), 4247-4261. https://doi.org/10.1111/1750-3841.16762

Chicago Style (17th ed.) Citation

Wong, Barry, Adrian Owens, Megan Phillips, and Rothman Kam. "Identifying Sensory Attributes of Korean Rice Wine ( Makgeolli ) Using Sensory Evaluation and Chemical Analysis." Journal of Food Science 88, no. 10 (2023): 4247-4261. https://doi.org/10.1111/1750-3841.16762.

MLA (9th ed.) Citation

Wong, Barry, et al. "Identifying Sensory Attributes of Korean Rice Wine ( Makgeolli ) Using Sensory Evaluation and Chemical Analysis." Journal of Food Science, vol. 88, no. 10, 2023, pp. 4247-4261, https://doi.org/10.1111/1750-3841.16762.