Hai, L. H., & Uthaibutra, J. (2018). Effect of fruit dipping in sodium hypochlorite and oxalic acid then coating in bees-carnauba mixed wax on peel browning and decay of Vietnamese longan fruit.
Chicago Style CitationHai, Le Ha, and Jamnong Uthaibutra. Effect of Fruit Dipping in Sodium Hypochlorite and Oxalic Acid Then Coating in Bees-carnauba Mixed Wax On Peel Browning and Decay of Vietnamese Longan Fruit. 2018.
MLA CitationHai, Le Ha, and Jamnong Uthaibutra. Effect of Fruit Dipping in Sodium Hypochlorite and Oxalic Acid Then Coating in Bees-carnauba Mixed Wax On Peel Browning and Decay of Vietnamese Longan Fruit. 2018.
Warning: These citations may not always be 100% accurate.