Studies on Safety Risk Classification Grading Model for Chili Pepper Based on Time, Space and Risk Substances.

MLA

Wang Fang, et al. “Studies on Safety Risk Classification Grading Model for Chili Pepper Based on Time, Space and Risk Substances. (English).” Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, vol. 23, no. 11, Nov. 2023, pp. 372–82. EBSCOhost, https://doi.org/10.16429/j.1009-7848.2023.11.035.

APA

Wang Fang, Sun Xiaohong, Lin Changsong, Tao Guangcan, & Hu Kang. (2023). Studies on Safety Risk Classification Grading Model for Chili Pepper Based on Time, Space and Risk Substances. (English). Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 23(11), 372–382. https://doi.org/10.16429/j.1009-7848.2023.11.035

Chicago

Wang Fang, Sun Xiaohong, Lin Changsong, Tao Guangcan, and Hu Kang. 2023. “Studies on Safety Risk Classification Grading Model for Chili Pepper Based on Time, Space and Risk Substances. (English).” Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao 23 (11): 372–82. doi:10.16429/j.1009-7848.2023.11.035.