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Kratko priopćenje

Yueming Jiang ; South China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. China
Xinguo Su ; South China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. China
Xuewu Duan ; South China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. China
Wenbin Lin ; South China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. China
Yuebiao Li ; South China Institute of Botany, The Chinese Academy of Sciences, 510650 Guangzhou LeYiJu, P. R. China

Puni tekst: engleski, pdf (71 KB) str. 131-134 preuzimanja: 319* citiraj
APA 6th Edition
Jiang, Y., Su, X., Duan, X., Lin, W. i Li, Y. (2004). Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit. Food Technology and Biotechnology, 42 (2), 131-134. Preuzeto s https://hrcak.srce.hr/110816
MLA 8th Edition
Jiang, Yueming, et al. "Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit." Food Technology and Biotechnology, vol. 42, br. 2, 2004, str. 131-134. https://hrcak.srce.hr/110816. Citirano 25.11.2020.
Chicago 17th Edition
Jiang, Yueming, Xinguo Su, Xuewu Duan, Wenbin Lin i Yuebiao Li. "Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit." Food Technology and Biotechnology 42, br. 2 (2004): 131-134. https://hrcak.srce.hr/110816
Harvard
Jiang, Y., et al. (2004). 'Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit', Food Technology and Biotechnology, 42(2), str. 131-134. Preuzeto s: https://hrcak.srce.hr/110816 (Datum pristupa: 25.11.2020.)
Vancouver
Jiang Y, Su X, Duan X, Lin W, Li Y. Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit. Food Technology and Biotechnology [Internet]. 2004 [pristupljeno 25.11.2020.];42(2):131-134. Dostupno na: https://hrcak.srce.hr/110816
IEEE
Y. Jiang, X. Su, X. Duan, W. Lin i Y. Li, "Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease Development and Maintaining the Quality of Litchi Fruit", Food Technology and Biotechnology, vol.42, br. 2, str. 131-134, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/110816. [Citirano: 25.11.2020.]

Hrčak ID: 110816

URI
https://hrcak.srce.hr/110816

[engleski]

Posjeta: 478 *