Guo, X.; Li, Q.; Luo, T.; Xu, D.; Zhu, D.; Li, J.; Han, D.; Wu, Z.
Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity. Foods 2024, 13, 3357.
https://doi.org/10.3390/foods13213357
AMA Style
Guo X, Li Q, Luo T, Xu D, Zhu D, Li J, Han D, Wu Z.
Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity. Foods. 2024; 13(21):3357.
https://doi.org/10.3390/foods13213357
Chicago/Turabian Style
Guo, Xiaomeng, Qiao Li, Tao Luo, Dandan Xu, Difa Zhu, Jingyi Li, Dongmei Han, and Zhenxian Wu.
2024. "Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity" Foods 13, no. 21: 3357.
https://doi.org/10.3390/foods13213357
APA Style
Guo, X., Li, Q., Luo, T., Xu, D., Zhu, D., Li, J., Han, D., & Wu, Z.
(2024). Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity. Foods, 13(21), 3357.
https://doi.org/10.3390/foods13213357