Ding, P., & S., S. (2016). Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style (17th ed.) CitationDing, Phebe, and Syazwani S. Physicochemical Quality, Antioxidant Compounds and Activity of MD-2 Pineapple Fruit at Five Ripening Stages. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2016.
MLA (9th ed.) CitationDing, Phebe, and Syazwani S. Physicochemical Quality, Antioxidant Compounds and Activity of MD-2 Pineapple Fruit at Five Ripening Stages. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2016.
Warning: These citations may not always be 100% accurate.