Zhang, X.; Yang, Q.; Solairaj, D.; Sallam, N.M.A.; Zhu, M.; You, S.; Zhang, H.
Volatile Organic Compounds of Wickerhamomyces anomalus Prevent Postharvest Black Spot Disease in Tomato. Foods 2024, 13, 1949.
https://doi.org/10.3390/foods13121949
AMA Style
Zhang X, Yang Q, Solairaj D, Sallam NMA, Zhu M, You S, Zhang H.
Volatile Organic Compounds of Wickerhamomyces anomalus Prevent Postharvest Black Spot Disease in Tomato. Foods. 2024; 13(12):1949.
https://doi.org/10.3390/foods13121949
Chicago/Turabian Style
Zhang, Xi, Qiya Yang, Dhanasekaran Solairaj, Nashwa M. A. Sallam, Marui Zhu, Shengyu You, and Hongyin Zhang.
2024. "Volatile Organic Compounds of Wickerhamomyces anomalus Prevent Postharvest Black Spot Disease in Tomato" Foods 13, no. 12: 1949.
https://doi.org/10.3390/foods13121949
APA Style
Zhang, X., Yang, Q., Solairaj, D., Sallam, N. M. A., Zhu, M., You, S., & Zhang, H.
(2024). Volatile Organic Compounds of Wickerhamomyces anomalus Prevent Postharvest Black Spot Disease in Tomato. Foods, 13(12), 1949.
https://doi.org/10.3390/foods13121949