APA (7th ed.) Citation

(2020). Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage.

Chicago Style (17th ed.) Citation

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum Lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings Under Low-Temperature Storage. 2020.

MLA (8th ed.) Citation

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum Lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings Under Low-Temperature Storage. 2020.