Cite
MLA Citation
Qiuyan Ban et al.. “Effect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics.” Food science & nutrition, vol. 9, no. 10, 2021, pp. 5567–5574. http://access.bl.uk/ark:/81055/vdc_100144249172.0x000010