APA (7th ed.) Citation

Yadav, N., Singh, A. K., Emran, T. B., Chaudhary, R. G., Sharma, R., Sharma, S., & Barman, K. Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit. Wiley.

Chicago Style (17th ed.) Citation

Yadav, Nitin, Anil K. Singh, Talha Bin Emran, Ratiram G. Chaudhary, Rohit Sharma, Swati Sharma, and Kalyan Barman. Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit. Wiley.

MLA (9th ed.) Citation

Yadav, Nitin, et al. Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit. Wiley.