Cite
A regulatory approach on low temperature induced enzymatic and anti oxidative status in leaf of Pui vegetable (Basella alba).
MLA
Shahidul Haque, Md, et al. “A Regulatory Approach on Low Temperature Induced Enzymatic and Anti Oxidative Status in Leaf of Pui Vegetable (Basella Alba).” Saudi Journal of Biological Sciences, vol. 21, no. 4, Sept. 2014, pp. 366–73. EBSCOhost, https://doi.org/10.1016/j.sjbs.2013.10.006.
APA
Shahidul Haque, M., Monirul Islam, M., Abdur Rakib, M., & Asraful Haque, M. (2014). A regulatory approach on low temperature induced enzymatic and anti oxidative status in leaf of Pui vegetable (Basella alba). Saudi Journal of Biological Sciences, 21(4), 366–373. https://doi.org/10.1016/j.sjbs.2013.10.006
Chicago
Shahidul Haque, Md, Md Monirul Islam, Md Abdur Rakib, and Md Asraful Haque. 2014. “A Regulatory Approach on Low Temperature Induced Enzymatic and Anti Oxidative Status in Leaf of Pui Vegetable (Basella Alba).” Saudi Journal of Biological Sciences 21 (4): 366–73. doi:10.1016/j.sjbs.2013.10.006.