Saengnil, K., Chumyam, A., Faiyue, B., & Uthaibutra, J. (2018). Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested 'Daw' longan pericarp during storage under ambient conditions.
Chicago Style CitationSaengnil, Kobkiat, Athiwat Chumyam, Bualuang Faiyue, and Jamnong Uthaibutra. Use of Chlorine Dioxide Fumigation to Alleviate Enzymatic Browning of Harvested 'Daw' Longan Pericarp During Storage Under Ambient Conditions. 2018.
MLA CitationSaengnil, Kobkiat, Athiwat Chumyam, Bualuang Faiyue, and Jamnong Uthaibutra. Use of Chlorine Dioxide Fumigation to Alleviate Enzymatic Browning of Harvested 'Daw' Longan Pericarp During Storage Under Ambient Conditions. 2018.
Warning: These citations may not always be 100% accurate.