Antioxidative system in sweet potato root is activated by low-temperature storage

MLA

Si-Qi Wang, et al. “Antioxidative System in Sweet Potato Root Is Activated by Low-Temperature Storage.” Journal of the Science of Food and Agriculture, vol. 99, no. 8, Nov. 2018. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....245a9b640f7a1b2d4acb078c24ea7bf4&authtype=sso&custid=ns315887.

APA

Si-Qi Wang, Jun Tang, Yan-Hong Li, Gai-Fang Yao, Hui-Yun Zhang, Hua Zhang, Zhong-Qin Huang, Kang-Di Hu, Feng Yang, & Lan-Ying Hu. (2018). Antioxidative system in sweet potato root is activated by low-temperature storage. Journal of the Science of Food and Agriculture, 99(8).

Chicago

Si-Qi Wang, Jun Tang, Yan-Hong Li, Gai-Fang Yao, Hui-Yun Zhang, Hua Zhang, Zhong-Qin Huang, Kang-Di Hu, Feng Yang, and Lan-Ying Hu. 2018. “Antioxidative System in Sweet Potato Root Is Activated by Low-Temperature Storage.” Journal of the Science of Food and Agriculture 99 (8). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....245a9b640f7a1b2d4acb078c24ea7bf4&authtype=sso&custid=ns315887.