Cite
HARVARD Citation
Wang, S. et al. (2019). Antioxidative system in sweet potato root is activated by low‐temperature storage. Journal of the science of food and agriculture. pp. 3824-3833. [Online].
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Wang, S. et al. (2019). Antioxidative system in sweet potato root is activated by low‐temperature storage. Journal of the science of food and agriculture. pp. 3824-3833. [Online].