Wang, H., Zhi, W., Qu, H., Lin, H., & Jiang, Y. (2015). Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit. Chem Cent J.
Citação norma ChicagoWang, Hui, Wei Zhi, Hongxia Qu, Hetong Lin, and Yueming Jiang. "Application of α-aminoisobutyric Acid and β-aminoisobutyric Acid Inhibits Pericarp Browning of Harvested Longan Fruit." Chem Cent J 2015.
Citação norma MLAWang, Hui, et al. "Application of α-aminoisobutyric Acid and β-aminoisobutyric Acid Inhibits Pericarp Browning of Harvested Longan Fruit." Chem Cent J 2015.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.