PubAg

Main content area

MLA

Wang, Yunxiang, et al. "Pre-storage Treatment of Mechanically-injured Green Pepper (capsicum Annuum L.) Fruit with Putrescine Reduces Adverse Physiological Responses." Postharvest biology and technology, v. 145, pp. 239-246. doi: 10.1016/j.postharvbio.2018.08.002

APA

Wang, Y., Zhou, F., Zuo, J., Zheng, Q., Gao, L., Wang, Q., & Jiang, A. (2018). Pre-storage treatment of mechanically-injured green pepper (Capsicum annuum L.) fruit with putrescine reduces adverse physiological responses. Postharvest biology and technology, 145, 239-246. doi: 10.1016/j.postharvbio.2018.08.002

Chicago

Wang, Yunxiang, Fuhui Zhou, Jinhua Zuo, Qiuli Zheng, Lipu Gao, Qing Wang, and Aili Jiang. "Pre-storage treatment of mechanically-injured green pepper (Capsicum annuum L.) fruit with putrescine reduces adverse physiological responses" Postharvest biology and technology 145, 1 (2018): 239-246. doi: 10.1016/j.postharvbio.2018.08.002