Cita APA (7a ed.)

Chun, B. H., Han, D. M., Kim, H. M., Park, D., Jeong, D. M., Kang, H. A., & Jeon, C. O. (2021). Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics. American Society for Microbiology.

Cita Chicago Style (17a ed.)

Chun, Byung Hee, Dong Min Han, Hyung Min Kim, Dongbin Park, Da Min Jeong, Hyun Ah Kang, y Che Ok Jeon. Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics. American Society for Microbiology, 2021.

Cita MLA (8a ed.)

Chun, Byung Hee, et al. Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics. American Society for Microbiology, 2021.