Dou, L.; Mu, S.; Yang, G.; Chang, J.; Zhang, K.
Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques. Foods 2022, 11, 3327.
https://doi.org/10.3390/foods11213327
AMA Style
Dou L, Mu S, Yang G, Chang J, Zhang K.
Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques. Foods. 2022; 11(21):3327.
https://doi.org/10.3390/foods11213327
Chicago/Turabian Style
Dou, Li, Shiyin Mu, Guangqian Yang, Jinming Chang, and Kankan Zhang.
2022. "Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques" Foods 11, no. 21: 3327.
https://doi.org/10.3390/foods11213327
APA Style
Dou, L., Mu, S., Yang, G., Chang, J., & Zhang, K.
(2022). Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques. Foods, 11(21), 3327.
https://doi.org/10.3390/foods11213327