Style de citation APA

Byun, K., Cho, M., Park, S., Chun, H. S., & Ha, S. (2019). Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste). Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 25(8), 649. https://doi.org/10.1177/1082013219857019

Style de citation Chicago

Byun, Kye-Hwan, Min-Jung Cho, Shin-Young Park, Hyang Sook Chun, et Sang-Do Ha. "Effects of Gamma Ray, Electron Beam, and X-ray on the Reduction of Aspergillus Flavus on Red Pepper Powder (Capsicum Annuum L.) and Gochujang (red Pepper Paste)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 25, no. 8 (2019): 649. https://dx.doi.org/10.1177/1082013219857019.

Style de citation MLA

Byun, Kye-Hwan, et al. "Effects of Gamma Ray, Electron Beam, and X-ray on the Reduction of Aspergillus Flavus on Red Pepper Powder (Capsicum Annuum L.) and Gochujang (red Pepper Paste)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 25, no. 8, 2019, p. 649.