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APA Citation
Wang, S., Tang, J., Hu, K., Huang, Z., Yang, F., Zhang, H., Hu, L., Li, Y., Yao, G., & Zhang, H. (2019). antioxidative system in sweet potato root is activated by low‐temperature storage. Journal of the science of food and agriculture, 99, 3824–3833. http://access.bl.uk/ark:/81055/vdc_100083290453.0x00005b