Exogenous Application of Oxalic Acid Delays Pericarp Browning and Maintain Fruit Quality of Litchi cv. 'Gola'.

MLA

Shafique, Muhammad, et al. “Exogenous Application of Oxalic Acid Delays Pericarp Browning and Maintain Fruit Quality of Litchi Cv. ‘Gola.’” Journal of Food Biochemistry, vol. 40, no. 2, Apr. 2016, pp. 170–79. EBSCOhost, https://doi.org/10.1111/jfbc.12207.

APA

Shafique, M., Khan, A. S., Malik, A. U., & Shahid, M. (2016). Exogenous Application of Oxalic Acid Delays Pericarp Browning and Maintain Fruit Quality of Litchi cv. “Gola.” Journal of Food Biochemistry, 40(2), 170–179. https://doi.org/10.1111/jfbc.12207

Chicago

Shafique, Muhammad, Ahmad Sattar Khan, Aman Ullah Malik, and Muhammad Shahid. 2016. “Exogenous Application of Oxalic Acid Delays Pericarp Browning and Maintain Fruit Quality of Litchi Cv. ‘Gola.’” Journal of Food Biochemistry 40 (2): 170–79. doi:10.1111/jfbc.12207.