APA (7th ed.) Citation

Wang, T., Li, C., Liu, S., & Liu, Y. Red light enhances the storage quality and flavor of Chinese cabbage during a short shelf life. Elsevier.

Chicago Style (17th ed.) Citation

Wang, Tuoyi, Chunyan Li, Sijia Liu, and Yao Liu. Red Light Enhances the Storage Quality and Flavor of Chinese Cabbage During a Short Shelf Life. Elsevier.

MLA (9th ed.) Citation

Wang, Tuoyi, et al. Red Light Enhances the Storage Quality and Flavor of Chinese Cabbage During a Short Shelf Life. Elsevier.