APA (7th ed.) Citation

HORI, T., NAKAGAWA, R., TOBIISHI, K., IIDA, T., TSUTSUMI, T., SASAKI, K., & TOYODA, M. (2001). Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 42(5), 339-342. https://doi.org/10.3358/shokueishi.42.339

Chicago Style (17th ed.) Citation

HORI, Tsuguhide, Reiko NAKAGAWA, Kazuhiro TOBIISHI, Takao IIDA, Tomoaki TSUTSUMI, Kumiko SASAKI, and Masatake TOYODA. "Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 42, no. 5 (2001): 339-342. https://doi.org/10.3358/shokueishi.42.339.

MLA (9th ed.) Citation

HORI, Tsuguhide, et al. "Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), vol. 42, no. 5, 2001, pp. 339-342, https://doi.org/10.3358/shokueishi.42.339.