Cite
Residue levels and dietary risk evaluation of prothioconazole-desthio and kresoxim-methyl in cucumbers after field application in twelve regions in China.
MLA
Dong, Chao, and Jiye Hu. “Residue Levels and Dietary Risk Evaluation of Prothioconazole-Desthio and Kresoxim-Methyl in Cucumbers after Field Application in Twelve Regions in China.” Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 40, no. 4, Apr. 2023, pp. 566–75. EBSCOhost, https://doi.org/10.1080/19440049.2023.2185459.
APA
Dong, C., & Hu, J. (2023). Residue levels and dietary risk evaluation of prothioconazole-desthio and kresoxim-methyl in cucumbers after field application in twelve regions in China. Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 40(4), 566–575. https://doi.org/10.1080/19440049.2023.2185459
Chicago
Dong, Chao, and Jiye Hu. 2023. “Residue Levels and Dietary Risk Evaluation of Prothioconazole-Desthio and Kresoxim-Methyl in Cucumbers after Field Application in Twelve Regions in China.” Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment 40 (4): 566–75. doi:10.1080/19440049.2023.2185459.