Maimaitiyiming, R.; Yang, Y.; Mulati, A.; Aihaiti, A.; Wang, J.
The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage. Foods 2024, 13, 1723.
https://doi.org/10.3390/foods13111723
AMA Style
Maimaitiyiming R, Yang Y, Mulati A, Aihaiti A, Wang J.
The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage. Foods. 2024; 13(11):1723.
https://doi.org/10.3390/foods13111723
Chicago/Turabian Style
Maimaitiyiming, Ruxianguli, Yuting Yang, Ailikemu Mulati, Aihemaitijiang Aihaiti, and Jiayi Wang.
2024. "The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage" Foods 13, no. 11: 1723.
https://doi.org/10.3390/foods13111723
APA Style
Maimaitiyiming, R., Yang, Y., Mulati, A., Aihaiti, A., & Wang, J.
(2024). The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage. Foods, 13(11), 1723.
https://doi.org/10.3390/foods13111723