γ-Aminobutyric acid (GABA) concentrations in relation to antioxidants in fresh-cut fruits and vegetables

MLA

Yiyi Zhang, et al. “γ-Aminobutyric Acid (GABA) Concentrations in Relation to Antioxidants in Fresh-Cut Fruits and Vegetables.” Acta Horticulturae, Aug. 2021, pp. 89–96. EBSCOhost, https://doi.org/10.17660/actahortic.2021.1319.11.

APA

Yiyi Zhang, Y.A. Shoffe, H. Gao, J.F. Nock, & C.B. Watkins. (2021). γ-Aminobutyric acid (GABA) concentrations in relation to antioxidants in fresh-cut fruits and vegetables. Acta Horticulturae, 89–96. https://doi.org/10.17660/actahortic.2021.1319.11

Chicago

Yiyi Zhang, Y.A. Shoffe, H. Gao, J.F. Nock, and C.B. Watkins. 2021. “γ-Aminobutyric Acid (GABA) Concentrations in Relation to Antioxidants in Fresh-Cut Fruits and Vegetables.” Acta Horticulturae, August, 89–96. doi:10.17660/actahortic.2021.1319.11.