Zhou, Z.; Bar, I.; Ford, R.; Smyth, H.; Kanchana-udomkan, C.
Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (Carica papaya L.) Varieties. Int. J. Mol. Sci. 2022, 23, 6313.
https://doi.org/10.3390/ijms23116313
AMA Style
Zhou Z, Bar I, Ford R, Smyth H, Kanchana-udomkan C.
Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (Carica papaya L.) Varieties. International Journal of Molecular Sciences. 2022; 23(11):6313.
https://doi.org/10.3390/ijms23116313
Chicago/Turabian Style
Zhou, Ziwei, Ido Bar, Rebecca Ford, Heather Smyth, and Chutchamas Kanchana-udomkan.
2022. "Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (Carica papaya L.) Varieties" International Journal of Molecular Sciences 23, no. 11: 6313.
https://doi.org/10.3390/ijms23116313
APA Style
Zhou, Z., Bar, I., Ford, R., Smyth, H., & Kanchana-udomkan, C.
(2022). Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (Carica papaya L.) Varieties. International Journal of Molecular Sciences, 23(11), 6313.
https://doi.org/10.3390/ijms23116313