Kim, S.-H.; Lee, Y.-H.; Jeong, M.-J.; Gwon, D.-Y.; Lee, J.-H.; Shin, Y.; Choi, H.
LC-MS/MS Method Minimizing Matrix Effect for the Analysis of Bifenthrin and Butachlor in Chinese Chives and Its Application for Residual Study. Foods 2023, 12, 1683.
https://doi.org/10.3390/foods12081683
AMA Style
Kim S-H, Lee Y-H, Jeong M-J, Gwon D-Y, Lee J-H, Shin Y, Choi H.
LC-MS/MS Method Minimizing Matrix Effect for the Analysis of Bifenthrin and Butachlor in Chinese Chives and Its Application for Residual Study. Foods. 2023; 12(8):1683.
https://doi.org/10.3390/foods12081683
Chicago/Turabian Style
Kim, So-Hee, Yoon-Hee Lee, Mun-Ju Jeong, Da-Yeong Gwon, Ji-Ho Lee, Yongho Shin, and Hoon Choi.
2023. "LC-MS/MS Method Minimizing Matrix Effect for the Analysis of Bifenthrin and Butachlor in Chinese Chives and Its Application for Residual Study" Foods 12, no. 8: 1683.
https://doi.org/10.3390/foods12081683
APA Style
Kim, S. -H., Lee, Y. -H., Jeong, M. -J., Gwon, D. -Y., Lee, J. -H., Shin, Y., & Choi, H.
(2023). LC-MS/MS Method Minimizing Matrix Effect for the Analysis of Bifenthrin and Butachlor in Chinese Chives and Its Application for Residual Study. Foods, 12(8), 1683.
https://doi.org/10.3390/foods12081683
