Cite
HARVARD Citation
Ding, S. et al. (2018). Changes in cuticle compositions and crystal structure of 'Bingtang' sweet orange fruits (Citrus sinensis) during storage. International journal of food properties. 21 (1), pp. 2411-2427. [Online].
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Ding, S. et al. (2018). Changes in cuticle compositions and crystal structure of 'Bingtang' sweet orange fruits (Citrus sinensis) during storage. International journal of food properties. 21 (1), pp. 2411-2427. [Online].