Hazarika, T. K., & Marak, T. (2022). Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(6), 463. https://doi.org/10.1177/10820132211020612
Style de citation ChicagoHazarika, T K., et Tangkasil Marak. "Salicylic Acid and Oxalic Acid in Enhancing the Quality and Extending the Shelf Life of Grape Cv. Thompson Seedless." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 6 (2022): 463. https://dx.doi.org/10.1177/10820132211020612.
Style de citation MLAHazarika, T K., et Tangkasil Marak. "Salicylic Acid and Oxalic Acid in Enhancing the Quality and Extending the Shelf Life of Grape Cv. Thompson Seedless." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 6, 2022, p. 463.