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	Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during postharvest storage
	Zhu, Yuyan[1]; Yu, Jie[1]; Brecht, Jeffrey K.[2]; Jiang, Tianjia[1]; Zheng, Xiaolin[1]
	2016
卷号	190页码:537
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5528373
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310018, Zhejiang, Peoples R China 2.[2]Univ Florida, Dept Hort Sci, IFAS, Gainesville, FL 32611 USA
推荐引用方式 GB/T 7714	Zhu, Yuyan[1],Yu, Jie[1],Brecht, Jeffrey K.[2],et al. Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during postharvest storage[J],2016,190:537.
APA	Zhu, Yuyan[1],Yu, Jie[1],Brecht, Jeffrey K.[2],Jiang, Tianjia[1],&Zheng, Xiaolin[1].(2016).Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during postharvest storage.,190,537.
MLA	Zhu, Yuyan[1],et al."Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during postharvest storage".190(2016):537.

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