PubAg

Main content area

MLA

Shah, Hafiz Muhammad Shoaib, Ahmad Sattar Khan, and Sajid Ali. "Pre-storage Kojic Acid Application Delays Pericarp Browning and Maintains Antioxidant Activities of Litchi Fruit." Postharvest biology and technology, v. 132, pp. 154-161. doi: 10.1016/j.postharvbio.2017.06.004

APA

Shah, H. Muhammad Shoaib, Khan, A. Sattar, & Ali, S. (2017). Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit. Postharvest biology and technology, 132, 154-161. doi: 10.1016/j.postharvbio.2017.06.004

Chicago

Shah, Hafiz Muhammad Shoaib, Ahmad Sattar Khan, and Sajid Ali. "Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit" Postharvest biology and technology 132, 1 (2017): 154-161. doi: 10.1016/j.postharvbio.2017.06.004