K., S., A., C., B., F., & J., U. (2014). Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested 'Daw' longan pericarp during storage under ambient conditions.
Chicago Style CitationK., Saengnil, Chumyam A., Faiyue B., and Uthaibutra J. Use of Chlorine Dioxide Fumigation to Alleviate Enzymatic Browning of Harvested 'Daw' Longan Pericarp During Storage Under Ambient Conditions. 2014.
MLA CitationK., Saengnil, Chumyam A., Faiyue B., and Uthaibutra J. Use of Chlorine Dioxide Fumigation to Alleviate Enzymatic Browning of Harvested 'Daw' Longan Pericarp During Storage Under Ambient Conditions. 2014.
Warning: These citations may not always be 100% accurate.