How to cite this article
APA /
Kim, H., Dhungana, S. K., Kim, I., & Park, I. (2016). Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil. African Journal of Food Science, 10(12), 352-358.
Chicago /
Hye-Ryun Kim, Sanjeev Kumar Dhungana, Il-Doo Kim and In-Joo Park. "Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil." African Journal of Food Science 10, no. 12 (2016): 352-358.
MLA /
Hye-Ryun Kim, et al. "Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil." African Journal of Food Science 10.12 (2016): 352-358.