Cite
HARVARD Citation
Zhao, X. et al. (2022). Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism. Food research international. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Zhao, X. et al. (2022). Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism. Food research international. p. . [Online].