Insights into the Formation of Chlorinated Polycyclic Aromatic Hydrocarbons Related to Chlorine in Salt-Tolerant Rice: Profiles in Market Samples, Effects of Saline Cultivation, and Household Cooking

MLA

Li, Wei, et al. “Insights into the Formation of Chlorinated Polycyclic Aromatic Hydrocarbons Related to Chlorine in Salt-Tolerant Rice: Profiles in Market Samples, Effects of Saline Cultivation, and Household Cooking.” Journal of Agricultural and Food Chemistry, vol. 72, no. 44, Nov. 2024, pp. 24833–46. EBSCOhost, https://doi.org/10.1021/acs.jafc.4c06295.

APA

Li, W., Wu, S., & Zhang, W. (2024). Insights into the Formation of Chlorinated Polycyclic Aromatic Hydrocarbons Related to Chlorine in Salt-Tolerant Rice: Profiles in Market Samples, Effects of Saline Cultivation, and Household Cooking. Journal of Agricultural and Food Chemistry, 72(44), 24833–24846. https://doi.org/10.1021/acs.jafc.4c06295

Chicago

Li, Wei, Shimin Wu, and Weimin Zhang. 2024. “Insights into the Formation of Chlorinated Polycyclic Aromatic Hydrocarbons Related to Chlorine in Salt-Tolerant Rice: Profiles in Market Samples, Effects of Saline Cultivation, and Household Cooking.” Journal of Agricultural and Food Chemistry 72 (44): 24833–46. doi:10.1021/acs.jafc.4c06295.