Cite
HARVARD Citation
Guo, Q. et al. (n.d.). Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut 'Hami' melon fruit. International journal of food science & technology. pp. 1775-1782. [Online].
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Guo, Q. et al. (n.d.). Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut 'Hami' melon fruit. International journal of food science & technology. pp. 1775-1782. [Online].