Kim, M.; Cho, M.; Im, J.; Seo, C.; Park, C.; Im, M.-H.
Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (Allium fistulosum L.). Foods 2025, 14, 168.
https://doi.org/10.3390/foods14020168
AMA Style
Kim M, Cho M, Im J, Seo C, Park C, Im M-H.
Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (Allium fistulosum L.). Foods. 2025; 14(2):168.
https://doi.org/10.3390/foods14020168
Chicago/Turabian Style
Kim, Myungheon, Mihyun Cho, Jaebin Im, Changkyo Seo, Changhyeon Park, and Moo-Hyeog Im.
2025. "Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (Allium fistulosum L.)" Foods 14, no. 2: 168.
https://doi.org/10.3390/foods14020168
APA Style
Kim, M., Cho, M., Im, J., Seo, C., Park, C., & Im, M.-H.
(2025). Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (Allium fistulosum L.). Foods, 14(2), 168.
https://doi.org/10.3390/foods14020168