Flavonol Glucoside and Antioxidant Enzyme Biosynthesis Affected by Mycorrhizal Fungi in Various Cultivars of Onion (Allium cepa L.).

MLA

Mollavali, Mohanna, et al. “Flavonol Glucoside and Antioxidant Enzyme Biosynthesis Affected by Mycorrhizal Fungi in Various Cultivars of Onion (Allium Cepa L.).” Journal of Agricultural and Food Chemistry, vol. 64, no. 1, Jan. 2016, pp. 71–77. EBSCOhost, https://doi.org/10.1021/acs.jafc.5b04791.

APA

Mollavali, M., Bolandnazar, S. A., Schwarz, D., Rohn, S., Riehle, P., & Zaare Nahandi, F. (2016). Flavonol Glucoside and Antioxidant Enzyme Biosynthesis Affected by Mycorrhizal Fungi in Various Cultivars of Onion (Allium cepa L.). Journal of Agricultural and Food Chemistry, 64(1), 71–77. https://doi.org/10.1021/acs.jafc.5b04791

Chicago

Mollavali, Mohanna, Saheb Ali Bolandnazar, Dietmar Schwarz, Sascha Rohn, Peer Riehle, and Fariborz Zaare Nahandi. 2016. “Flavonol Glucoside and Antioxidant Enzyme Biosynthesis Affected by Mycorrhizal Fungi in Various Cultivars of Onion (Allium Cepa L.).” Journal of Agricultural and Food Chemistry 64 (1): 71–77. doi:10.1021/acs.jafc.5b04791.