김서영, 정진영, 권용준(성균관대학교, 김미자, 김근형, & 이재환. (2018, August). Effects of chitosan and collagen containing a-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion. Food science and biotechnology, 947-956. https://doi.org/10.1007/s10068-018-0345-x
Chicago Style (17th ed.) Citation김서영, 정진영, 권용준(성균관대학교, 김미자, 김근형, and 이재환. "Effects of Chitosan and Collagen Containing A-tocopherol on the Oxidative Stability in Bulk Oil and Oil-in-water Emulsion." Food Science and Biotechnology Aug. 2018: 947-956. https://doi.org/10.1007/s10068-018-0345-x.
MLA (9th ed.) Citation김서영, et al. "Effects of Chitosan and Collagen Containing A-tocopherol on the Oxidative Stability in Bulk Oil and Oil-in-water Emulsion." Food Science and Biotechnology, Aug. 2018, pp. 947-956, https://doi.org/10.1007/s10068-018-0345-x.