WU Fangzhi, W. S. Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage. China Food Publishing Company.
Chicago Style (17th ed.) CitationWU Fangzhi, WANG Shuimiao. Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum Bungeanum Maxim. Fruits During Cold Storage. China Food Publishing Company.
MLA (9th ed.) CitationWU Fangzhi, WANG Shuimiao. Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum Bungeanum Maxim. Fruits During Cold Storage. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.