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	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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