Cite
Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening.
MLA
Bai, Lin, et al. “Effects of 1‐methylcyclopropene (1‐MCP) Treatment on Ethanol Fermentation of Nanguo Pear Fruit during Ripening.” Journal of Food Biochemistry, vol. 46, no. 5, May 2022, pp. 1–8. EBSCOhost, https://doi.org/10.1111/jfbc.14035.
APA
Bai, L., Zhang, L., Lv, J., Zhang, Y., Sun, M., Chen, J., & Ge, Y. (2022). Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening. Journal of Food Biochemistry, 46(5), 1–8. https://doi.org/10.1111/jfbc.14035
Chicago
Bai, Lin, Liang Zhang, Jingyi Lv, Yingzhi Zhang, Mingyu Sun, Jingxin Chen, and Yonghong Ge. 2022. “Effects of 1‐methylcyclopropene (1‐MCP) Treatment on Ethanol Fermentation of Nanguo Pear Fruit during Ripening.” Journal of Food Biochemistry 46 (5): 1–8. doi:10.1111/jfbc.14035.