Cite
HARVARD Citation
Lim, S. et al. (2017). Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit 'Jecy green': Natural and exogenous ethylene-induced ripening. Food chemistry. pp. 81-92. [Online].
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Lim, S. et al. (2017). Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit 'Jecy green': Natural and exogenous ethylene-induced ripening. Food chemistry. pp. 81-92. [Online].