APA (7th ed.) Citation

Park, S., Choi, Y., Yu, S., Hahn, D., Huh, C., Oh, I., . . . Kim, J. (2026). Fermentation with Lactic Acid Bacteria Enhances the Anti-Inflammatory Activity of Ginseng Sprout Extract in RAW 264.7 Macrophages. Applied Sciences (2076-3417), 16(4), 1801. https://doi.org/10.3390/app16041801

Chicago Style (17th ed.) Citation

Park, Sunjoo, Yu-Ri Choi, Seunguk Yu, Dongyup Hahn, Chang-Ki Huh, Imkyung Oh, Ho-Kyung Ha, Hoon Seonwoo, and Jungsil Kim. "Fermentation with Lactic Acid Bacteria Enhances the Anti-Inflammatory Activity of Ginseng Sprout Extract in RAW 264.7 Macrophages." Applied Sciences (2076-3417) 16, no. 4 (2026): 1801. https://doi.org/10.3390/app16041801.

MLA (9th ed.) Citation

Park, Sunjoo, et al. "Fermentation with Lactic Acid Bacteria Enhances the Anti-Inflammatory Activity of Ginseng Sprout Extract in RAW 264.7 Macrophages." Applied Sciences (2076-3417), vol. 16, no. 4, 2026, p. 1801, https://doi.org/10.3390/app16041801.