WANG, L., Bai, J., & YU, Z. (2016). Difference in volatile profile between pericarp tissue and locular gel in tomato fruit. KeAi Communications Co., Ltd.
Chicago Style (17th ed.) CitationWANG, Li-bin, Jinhe Bai, and Zhi-fang YU. Difference in Volatile Profile Between Pericarp Tissue and Locular Gel in Tomato Fruit. KeAi Communications Co., Ltd, 2016.
MLA (9th ed.) CitationWANG, Li-bin, et al. Difference in Volatile Profile Between Pericarp Tissue and Locular Gel in Tomato Fruit. KeAi Communications Co., Ltd, 2016.
Warning: These citations may not always be 100% accurate.