Cite
Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment.
MLA
Liu, Qin, et al. “Inactivation Kinetics of Escherichia Coli O157:H7 and Salmonella Typhimurium on Organic Carrot (Daucus Carota L.) Treated with Low Concentration Electrolyzed Water Combined with Short-Time Heat Treatment.” Food Control, vol. 106, Dec. 2019, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodcont.2019.06.028.
APA
Liu, Q., Jin, X., Feng, X., Yang, H., & Fu, C. (2019). Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment. Food Control, 106, N.PAG. https://doi.org/10.1016/j.foodcont.2019.06.028
Chicago
Liu, Qin, Xiaoxuan Jin, Xiao Feng, Hongshun Yang, and Caili Fu. 2019. “Inactivation Kinetics of Escherichia Coli O157:H7 and Salmonella Typhimurium on Organic Carrot (Daucus Carota L.) Treated with Low Concentration Electrolyzed Water Combined with Short-Time Heat Treatment.” Food Control 106 (December): N.PAG. doi:10.1016/j.foodcont.2019.06.028.