Liu, Y.; Chen, N.; Ma, Z.; Che, F.; Mao, J.; Chen, B.
The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in “Starkrimson” during the Ripening Period in China. Molecules 2016, 21, 812.
https://doi.org/10.3390/molecules21060812
AMA Style
Liu Y, Chen N, Ma Z, Che F, Mao J, Chen B.
The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in “Starkrimson” during the Ripening Period in China. Molecules. 2016; 21(6):812.
https://doi.org/10.3390/molecules21060812
Chicago/Turabian Style
Liu, Yulian, Nianlai Chen, Zonghuan Ma, Fei Che, Juan Mao, and Baihong Chen.
2016. "The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in “Starkrimson” during the Ripening Period in China" Molecules 21, no. 6: 812.
https://doi.org/10.3390/molecules21060812
APA Style
Liu, Y., Chen, N., Ma, Z., Che, F., Mao, J., & Chen, B.
(2016). The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in “Starkrimson” during the Ripening Period in China. Molecules, 21(6), 812.
https://doi.org/10.3390/molecules21060812