Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation.

MLA

Quevedo-león, Roberto, et al. “Inactivation of Coronaviruses in Food Industry: The Use of Inorganic and Organic Disinfectants, Ozone, and UV Radiation.” Scientia Agropecuaria, vol. 11, no. 2, Apr. 2020, pp. 257–66. EBSCOhost, https://doi.org/10.17268/sci.agropecu.2020.02.14.

APA

Quevedo-león, R., Bastías-Montes, J. M., Espinoza-Tellez, T., Ronceros, B., Balic, I., & Muñoz, O. (2020). Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation. Scientia Agropecuaria, 11(2), 257–266. https://doi.org/10.17268/sci.agropecu.2020.02.14

Chicago

Quevedo-león, Roberto, José Miguel Bastías-Montes, Teófilo Espinoza-Tellez, Betty Ronceros, Iván Balic, and Ociel Muñoz. 2020. “Inactivation of Coronaviruses in Food Industry: The Use of Inorganic and Organic Disinfectants, Ozone, and UV Radiation.” Scientia Agropecuaria 11 (2): 257–66. doi:10.17268/sci.agropecu.2020.02.14.