Cite
Modification of the existing maximum residue levels in leeks and spring onions/green onions/Welsh onions resulting from the use of potassium phosphonates.
MLA
Bellisai, Giulia, et al. “Modification of the Existing Maximum Residue Levels in Leeks and Spring Onions/Green Onions/Welsh Onions Resulting from the Use of Potassium Phosphonates.” EFSA Journal, vol. 21, no. 5, May 2023, pp. 1–29. EBSCOhost, https://doi.org/10.2903/j.efsa.2023.8033.
APA
Bellisai, G., Bernasconi, G., Brancato, A., Carrasco Cabrera, L., Castellan, I., Del Aguila, M., Ferreira, L., Santonja, G. G., Greco, L., Jarrah, S., Leuschner, R., Miron, I., Nave, S., Pedersen, R., Reich, H., Ruocco, S., Santos, M., Scarlato, A. P., Theobald, A., & Tiramani, M. (2023). Modification of the existing maximum residue levels in leeks and spring onions/green onions/Welsh onions resulting from the use of potassium phosphonates. EFSA Journal, 21(5), 1–29. https://doi.org/10.2903/j.efsa.2023.8033
Chicago
Bellisai, Giulia, Giovanni Bernasconi, Alba Brancato, Luis Carrasco Cabrera, Irene Castellan, Monica Del Aguila, Lucien Ferreira, et al. 2023. “Modification of the Existing Maximum Residue Levels in Leeks and Spring Onions/Green Onions/Welsh Onions Resulting from the Use of Potassium Phosphonates.” EFSA Journal 21 (5): 1–29. doi:10.2903/j.efsa.2023.8033.