APA Zitierstil

Park, S., Kim, S., & Kang, D. (2021). Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 27(8), 726. https://doi.org/10.1177/1082013220976280

Chicago Zitierstil

Park, Sang-Hyun, Sang-Soon Kim, und Dong-Hyun Kang. "Development of Sustained Release Formulations of Chlorine Dioxide Gas for Inactivation of Foodborne Pathogens on Produce." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 27, no. 8 (2021): 726. https://dx.doi.org/10.1177/1082013220976280.

MLA Zitierstil

Park, Sang-Hyun, et al. "Development of Sustained Release Formulations of Chlorine Dioxide Gas for Inactivation of Foodborne Pathogens on Produce." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 27, no. 8, 2021, p. 726.