Hou, S.; Zhang, G.; Zhao, W.; Zheng, J.; Xue, M.; Fan, Y.; Liu, X.
High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition. Foods 2023, 12, 2548.
https://doi.org/10.3390/foods12132548
AMA Style
Hou S, Zhang G, Zhao W, Zheng J, Xue M, Fan Y, Liu X.
High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition. Foods. 2023; 12(13):2548.
https://doi.org/10.3390/foods12132548
Chicago/Turabian Style
Hou, Shuangdi, Gaopeng Zhang, Wei Zhao, Jiaxuan Zheng, Min Xue, Yanli Fan, and Xia Liu.
2023. "High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition" Foods 12, no. 13: 2548.
https://doi.org/10.3390/foods12132548
APA Style
Hou, S., Zhang, G., Zhao, W., Zheng, J., Xue, M., Fan, Y., & Liu, X.
(2023). High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition. Foods, 12(13), 2548.
https://doi.org/10.3390/foods12132548