Liang, Y.; Ma, L.; Xu, Q.; Tian, X.; Sun, L.; Cai, J.
Synergistic Treatment with Ozone Water and Morpholine Fatty Acid Salts Improves Postharvest Quality in Mandarin Oranges. Foods 2025, 14, 1346.
https://doi.org/10.3390/foods14081346
AMA Style
Liang Y, Ma L, Xu Q, Tian X, Sun L, Cai J.
Synergistic Treatment with Ozone Water and Morpholine Fatty Acid Salts Improves Postharvest Quality in Mandarin Oranges. Foods. 2025; 14(8):1346.
https://doi.org/10.3390/foods14081346
Chicago/Turabian Style
Liang, Yingbin, Lixin Ma, Qian Xu, Xiaoyu Tian, Li Sun, and Jianrong Cai.
2025. "Synergistic Treatment with Ozone Water and Morpholine Fatty Acid Salts Improves Postharvest Quality in Mandarin Oranges" Foods 14, no. 8: 1346.
https://doi.org/10.3390/foods14081346
APA Style
Liang, Y., Ma, L., Xu, Q., Tian, X., Sun, L., & Cai, J.
(2025). Synergistic Treatment with Ozone Water and Morpholine Fatty Acid Salts Improves Postharvest Quality in Mandarin Oranges. Foods, 14(8), 1346.
https://doi.org/10.3390/foods14081346