APA (7th ed.) Citation

Bang), 방., Jang), 장. H., & Chung), 정. (2017). 발아현미 선식의 품질 및 이화학적 특성. Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology, 49(5), 513-518. https://doi.org/10.9721/KJFST.2017.49.5.513

Chicago Style (17th ed.) Citation

Bang), 방애솔(Yae-Sol, 장은희(Eun Hee Jang), and 정현정(Hyun-Jung Chung). "발아현미 선식의 품질 및 이화학적 특성." Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology 49, no. 5 (2017): 513-518. https://doi.org/10.9721/KJFST.2017.49.5.513.

MLA (9th ed.) Citation

Bang), 방애솔(Yae-Sol, et al. "발아현미 선식의 품질 및 이화학적 특성." Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology, vol. 49, no. 5, 2017, pp. 513-518, https://doi.org/10.9721/KJFST.2017.49.5.513.