APA (7th ed.) Citation

Cho, M., Kim, M., Im, J., Seo, C., Moon, Y., & Im, M. (2025). Variation of boscalid residues in Welsh onion during cooking processes. Food Science and Biotechnology, 34(6), 1351-1358. https://doi.org/10.1007/s10068-024-01796-6

Chicago Style (17th ed.) Citation

Cho, Mihyun, Myungheon Kim, Jaebin Im, Changkyo Seo, Yong-Sun Moon, and Moo-Hyeog Im. "Variation of Boscalid Residues in Welsh Onion During Cooking Processes." Food Science and Biotechnology 34, no. 6 (2025): 1351-1358. https://doi.org/10.1007/s10068-024-01796-6.

MLA (9th ed.) Citation

Cho, Mihyun, et al. "Variation of Boscalid Residues in Welsh Onion During Cooking Processes." Food Science and Biotechnology, vol. 34, no. 6, 2025, pp. 1351-1358, https://doi.org/10.1007/s10068-024-01796-6.