Cite
Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of ‘Comice’ and ‘d’Anjou’ pears.
MLA
Dong, Yu, et al. “Compositional Changes in Cell Wall Polyuronides and Enzyme Activities Associated with Melting/Mealy Textural Property during Ripening Following Long-Term Storage of ‘Comice’ and ‘d’Anjou’ Pears.” Postharvest Biology & Technology, vol. 135, Jan. 2018, pp. 131–40. EBSCOhost, https://doi.org/10.1016/j.postharvbio.2017.09.010.
APA
Dong, Y., Zhang, S., & Wang, Y. (2018). Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of ‘Comice’ and ‘d’Anjou’ pears. Postharvest Biology & Technology, 135, 131–140. https://doi.org/10.1016/j.postharvbio.2017.09.010
Chicago
Dong, Yu, Shaoying Zhang, and Yan Wang. 2018. “Compositional Changes in Cell Wall Polyuronides and Enzyme Activities Associated with Melting/Mealy Textural Property during Ripening Following Long-Term Storage of ‘Comice’ and ‘d’Anjou’ Pears.” Postharvest Biology & Technology 135 (January): 131–40. doi:10.1016/j.postharvbio.2017.09.010.