Information Journal Paper
APA:
Copy. (2018). Dissipation rate study and pre-harvest intervals calculation of imidacloprid and oxamyl in exported Egyptian green beans and chili peppers after pestigation treatment. FOOD CHEMISTRY, 240(-), 1047-1054. SID. https://sid.ir/paper/736707/en
Vancouver:
Copy. Dissipation rate study and pre-harvest intervals calculation of imidacloprid and oxamyl in exported Egyptian green beans and chili peppers after pestigation treatment. FOOD CHEMISTRY[Internet]. 2018;240(-):1047-1054. Available from: https://sid.ir/paper/736707/en
IEEE:
Copy, “Dissipation rate study and pre-harvest intervals calculation of imidacloprid and oxamyl in exported Egyptian green beans and chili peppers after pestigation treatment,” FOOD CHEMISTRY, vol. 240, no. -, pp. 1047–1054, 2018, [Online]. Available: https://sid.ir/paper/736707/en