Li, G.; Peng, T.; Qu, F.; Wang, J.; Long, Y.; Hu, X.
Bacillus methylotrophicus Could Improve the Tolerance and Recovery Ability of the Tomato to Low-Temperature Stress and Improve Fruit Quality. Agronomy 2023, 13, 1902.
https://doi.org/10.3390/agronomy13071902
AMA Style
Li G, Peng T, Qu F, Wang J, Long Y, Hu X.
Bacillus methylotrophicus Could Improve the Tolerance and Recovery Ability of the Tomato to Low-Temperature Stress and Improve Fruit Quality. Agronomy. 2023; 13(7):1902.
https://doi.org/10.3390/agronomy13071902
Chicago/Turabian Style
Li, Guobin, Tieli Peng, Feng Qu, Junzheng Wang, Yanghao Long, and Xiaohui Hu.
2023. "Bacillus methylotrophicus Could Improve the Tolerance and Recovery Ability of the Tomato to Low-Temperature Stress and Improve Fruit Quality" Agronomy 13, no. 7: 1902.
https://doi.org/10.3390/agronomy13071902
APA Style
Li, G., Peng, T., Qu, F., Wang, J., Long, Y., & Hu, X.
(2023). Bacillus methylotrophicus Could Improve the Tolerance and Recovery Ability of the Tomato to Low-Temperature Stress and Improve Fruit Quality. Agronomy, 13(7), 1902.
https://doi.org/10.3390/agronomy13071902