Article Versions Notes

Liang Y-S, Fu J-Y, Chao S-H, Tzean Y, Hsiao C-Y, Yang Y-Y, Chen Y-K, Lin Y-H. Postharvest Application of Bacillus amyloliquefaciens PMB04 Fermentation Broth Reduces Anthracnose Occurrence in Mango Fruit. Agriculture. 2022; 12(10):1646. https://doi.org/10.3390/agriculture12101646

Liang, Yu-Shen, Ju-Yin Fu, Szu-Han Chao, Yuh Tzean, Chia-Yu Hsiao, Yung-Yu Yang, Yu-Kuo Chen, and Yi-Hsien Lin. 2022. "Postharvest Application of Bacillus amyloliquefaciens PMB04 Fermentation Broth Reduces Anthracnose Occurrence in Mango Fruit" Agriculture 12, no. 10: 1646. https://doi.org/10.3390/agriculture12101646

Liang, Y. -S., Fu, J. -Y., Chao, S. -H., Tzean, Y., Hsiao, C. -Y., Yang, Y. -Y., Chen, Y. -K., & Lin, Y. -H. (2022). Postharvest Application of Bacillus amyloliquefaciens PMB04 Fermentation Broth Reduces Anthracnose Occurrence in Mango Fruit. Agriculture, 12(10), 1646. https://doi.org/10.3390/agriculture12101646