Su, Y.; Hsu, W.-Y.; Huang, T.-S.; Simonne, A.
Evaluation of the Microbiological Quality of Fresh Cilantro, Green Onions, and Hot Peppers from Different Types of Markets in Three U.S. States. Horticulturae 2021, 7, 122.
https://doi.org/10.3390/horticulturae7060122
AMA Style
Su Y, Hsu W-Y, Huang T-S, Simonne A.
Evaluation of the Microbiological Quality of Fresh Cilantro, Green Onions, and Hot Peppers from Different Types of Markets in Three U.S. States. Horticulturae. 2021; 7(6):122.
https://doi.org/10.3390/horticulturae7060122
Chicago/Turabian Style
Su, Yi, Wei-Yea Hsu, Tung-Shi Huang, and Amarat Simonne.
2021. "Evaluation of the Microbiological Quality of Fresh Cilantro, Green Onions, and Hot Peppers from Different Types of Markets in Three U.S. States" Horticulturae 7, no. 6: 122.
https://doi.org/10.3390/horticulturae7060122
APA Style
Su, Y., Hsu, W.-Y., Huang, T.-S., & Simonne, A.
(2021). Evaluation of the Microbiological Quality of Fresh Cilantro, Green Onions, and Hot Peppers from Different Types of Markets in Three U.S. States. Horticulturae, 7(6), 122.
https://doi.org/10.3390/horticulturae7060122