Gientka, I.; Synowiec, A.; Roszko, M.; Nguyen, C.N.K.; Pobiega, K.; Kot, A.M.
Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces. Appl. Sci. 2024, 14, 3784.
https://doi.org/10.3390/app14093784
AMA Style
Gientka I, Synowiec A, Roszko M, Nguyen CNK, Pobiega K, Kot AM.
Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces. Applied Sciences. 2024; 14(9):3784.
https://doi.org/10.3390/app14093784
Chicago/Turabian Style
Gientka, Iwona, Alicja Synowiec, Marek Roszko, Cac Ngo Khoa Nguyen, Katarzyna Pobiega, and Anna M. Kot.
2024. "Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces" Applied Sciences 14, no. 9: 3784.
https://doi.org/10.3390/app14093784
APA Style
Gientka, I., Synowiec, A., Roszko, M., Nguyen, C. N. K., Pobiega, K., & Kot, A. M.
(2024). Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces. Applied Sciences, 14(9), 3784.
https://doi.org/10.3390/app14093784
