Cite
Modification of the existing maximum residue levels for fluazinam in onions, shallots and garlic.
MLA
Brancato, Alba, et al. “Modification of the Existing Maximum Residue Levels for Fluazinam in Onions, Shallots and Garlic.” EFSA Journal, vol. 15, no. 7, July 2017, pp. 1–31. EBSCOhost, https://doi.org/10.2903/j.efsa.2017.4904.
APA
Brancato, A., Brocca, D., De Lentdecker, C., Erdos, Z., Ferreira, L., Greco, L., Jarrah, S., Kardassi, D., Leuschner, R., Lythgo, C., Medina, P., Miron, I., Molnar, T., Nougadere, A., Pedersen, R., Reich, H., Sacchi, A., Santos, M., Stanek, A., & Sturma, J. (2017). Modification of the existing maximum residue levels for fluazinam in onions, shallots and garlic. EFSA Journal, 15(7), 1–31. https://doi.org/10.2903/j.efsa.2017.4904
Chicago
Brancato, Alba, Daniela Brocca, Chloé De Lentdecker, Zoltan Erdos, Lucien Ferreira, Luna Greco, Samira Jarrah, et al. 2017. “Modification of the Existing Maximum Residue Levels for Fluazinam in Onions, Shallots and Garlic.” EFSA Journal 15 (7): 1–31. doi:10.2903/j.efsa.2017.4904.