Jang, J. Et Al. 2014. A Simple and Improved HPLC Method for the Analysis of Dithianon in Red Pepper with Tandem Mass Spectrometry Confirmation. FOOD ANALYTICAL METHODS , vol.7, no.3 , 653-659.

Jang, J., Rahman, M. M., HASSIBELNABY, A. M. A., Ko, A., Park, J., Cho, J. M., ... Cho, S.(2014). A Simple and Improved HPLC Method for the Analysis of Dithianon in Red Pepper with Tandem Mass Spectrometry Confirmation. FOOD ANALYTICAL METHODS , vol.7, no.3, 653-659.

Jang, Jin Et Al. "A Simple and Improved HPLC Method for the Analysis of Dithianon in Red Pepper with Tandem Mass Spectrometry Confirmation," FOOD ANALYTICAL METHODS , vol.7, no.3, 653-659, 2014

Jang, Jin Et Al. "A Simple and Improved HPLC Method for the Analysis of Dithianon in Red Pepper with Tandem Mass Spectrometry Confirmation." FOOD ANALYTICAL METHODS , vol.7, no.3, pp.653-659, 2014

Jang, J. Et Al. (2014) . "A Simple and Improved HPLC Method for the Analysis of Dithianon in Red Pepper with Tandem Mass Spectrometry Confirmation." FOOD ANALYTICAL METHODS , vol.7, no.3, pp.653-659.

@article{article, author={Jin Jang Et Al. }, title={A Simple and Improved HPLC Method for the Analysis of Dithianon in Red Pepper with Tandem Mass Spectrometry Confirmation}, journal={FOOD ANALYTICAL METHODS}, year=2014, pages={653-659} }