Alleviation of chilling injury in tomato fruit by exogenous application of oxalic acid | |
Li, Peiyan[1,2]; Yin, Fei[3]; Song, Lijun[1]; Zheng, Xiaolin[1] | |
2016 | |
卷号 | 202页码:125 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5528898 |
专题 | 浙江工商大学 |
作者单位 | 1.[1]Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Peoples R China 2.[2]Henan Univ Sci & Technol, Coll Food Sci & Biotechnol, Luoyang 471023, Peoples R China 3.[3]Henan Univ Sci & Technol, Coll Agr, Luoyang 471023, Peoples R China |
推荐引用方式 GB/T 7714 | Li, Peiyan[1,2],Yin, Fei[3],Song, Lijun[1],et al. Alleviation of chilling injury in tomato fruit by exogenous application of oxalic acid[J],2016,202:125. |
APA | Li, Peiyan[1,2],Yin, Fei[3],Song, Lijun[1],&Zheng, Xiaolin[1].(2016).Alleviation of chilling injury in tomato fruit by exogenous application of oxalic acid.,202,125. |
MLA | Li, Peiyan[1,2],et al."Alleviation of chilling injury in tomato fruit by exogenous application of oxalic acid".202(2016):125. |
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