Cite
Inhibitory mechanism of low-oxygen-storage treatment in postharvest internal bluing of radish (Raphanus sativus) roots.
MLA
Zhao, Xiaoyan, et al. “Inhibitory Mechanism of Low-Oxygen-Storage Treatment in Postharvest Internal Bluing of Radish (Raphanus Sativus) Roots.” Food Chemistry, vol. 364, Dec. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.130423.
APA
Zhao, X., Zhang, Y., Ma, Y., Zhang, L., Jiang, Y., Liang, H., & Wang, D. (2021). Inhibitory mechanism of low-oxygen-storage treatment in postharvest internal bluing of radish (Raphanus sativus) roots. Food Chemistry, 364, N.PAG. https://doi.org/10.1016/j.foodchem.2021.130423
Chicago
Zhao, Xiaoyan, Yaqian Zhang, Yue Ma, Li Zhang, Ying Jiang, Hao Liang, and Dan Wang. 2021. “Inhibitory Mechanism of Low-Oxygen-Storage Treatment in Postharvest Internal Bluing of Radish (Raphanus Sativus) Roots.” Food Chemistry 364 (December): N.PAG. doi:10.1016/j.foodchem.2021.130423.