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	Revealing the biodiversity and the response of pathogen to a combined use of procymidone and thiamethoxam in tomatoes
	Shaohua Lin; Yingyan Han; Chunzi; Yunbo Luo; Wentao Xu; Hongxia Luo; Guofang Pang
刊名	Food Chemistry
	2019
关键词	Procymidone Thiamethoxam Dissipation kinetics Metagenomic biodiversity Pathogens
ISSN号	0308-8146
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4604720
专题	湖南大学
作者单位	1.b Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China 2.Beijing Key Laboratory of New Technology in Agricultural Application, National Demonstration Center for Experimental Plant Production Education, Beijing University of Agriculture, Beijing 102206, China a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
推荐引用方式 GB/T 7714	Shaohua Lin,Yingyan Han,Chunzi,et al. Revealing the biodiversity and the response of pathogen to a combined use of procymidone and thiamethoxam in tomatoes[J]. Food Chemistry,2019.
APA	Shaohua Lin.,Yingyan Han.,Chunzi.,Yunbo Luo.,Wentao Xu.,...&Guofang Pang.(2019).Revealing the biodiversity and the response of pathogen to a combined use of procymidone and thiamethoxam in tomatoes.Food Chemistry.
MLA	Shaohua Lin,et al."Revealing the biodiversity and the response of pathogen to a combined use of procymidone and thiamethoxam in tomatoes".Food Chemistry (2019).

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