Dissipation kinetics of forchlorfenuron, 6-benzyl aminopurine, gibberellic acid and ethephon residues in table grapes (Vitis vinifera).

MLA

Ugare, Bharat, et al. “Dissipation Kinetics of Forchlorfenuron, 6-Benzyl Aminopurine, Gibberellic Acid and Ethephon Residues in Table Grapes (Vitis Vinifera).” Food Chemistry, vol. 141, no. 4, Dec. 2013, pp. 4208–14. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.06.111.

APA

Ugare, B., Banerjee, K., Ramteke, S. D., Pradhan, S., Oulkar, D. P., Utture, S. C., & Adsule, P. G. (2013). Dissipation kinetics of forchlorfenuron, 6-benzyl aminopurine, gibberellic acid and ethephon residues in table grapes (Vitis vinifera). Food Chemistry, 141(4), 4208–4214. https://doi.org/10.1016/j.foodchem.2013.06.111

Chicago

Ugare, Bharat, Kaushik Banerjee, S.D. Ramteke, Saswati Pradhan, Dasharath P. Oulkar, Sagar C. Utture, and Pandurang G. Adsule. 2013. “Dissipation Kinetics of Forchlorfenuron, 6-Benzyl Aminopurine, Gibberellic Acid and Ethephon Residues in Table Grapes (Vitis Vinifera).” Food Chemistry 141 (4): 4208–14. doi:10.1016/j.foodchem.2013.06.111.