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Kim MJ, Park S, Lee RS, et al. Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean J Food Sci Anim Resour. 2014;34(1):65-72doi: 10.5851/kosfa.2014.34.1.65.
Kim, M. J., Park, S., Lee, R. S., Lim, S. D., Kim, H. J., & Lee, M. K. (2014). Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean journal for food science of animal resources, 34(1), 65-72. https://doi.org/10.5851/kosfa.2014.34.1.65
Kim, Min-Jeong, et al. "Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy." Korean journal for food science of animal resources vol. 34,1 (2014): 65-72. doi: https://doi.org/10.5851/kosfa.2014.34.1.65
Kim MJ, Park S, Lee RS, Lim SD, Kim HJ, Lee MK. Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean J Food Sci Anim Resour. 2014;34(1):65-72. doi: 10.5851/kosfa.2014.34.1.65. Epub 2014 Feb 28. PMID: 26760747; PMCID: PMC4597818.
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