Lembo, M.; Eramo, V.; Riggi, R.; Forniti, R.; Bellincontro, A.; Botondi, R.
Destructive and Non-Destructive Evaluation of Anthocyanin Content and Quality Attributes in Red Kiwifruit Subjected to Plant Spray Treatment with Cis-3-Hexenyl Butyrate. Foods 2025, 14, 480.
https://doi.org/10.3390/foods14030480
AMA Style
Lembo M, Eramo V, Riggi R, Forniti R, Bellincontro A, Botondi R.
Destructive and Non-Destructive Evaluation of Anthocyanin Content and Quality Attributes in Red Kiwifruit Subjected to Plant Spray Treatment with Cis-3-Hexenyl Butyrate. Foods. 2025; 14(3):480.
https://doi.org/10.3390/foods14030480
Chicago/Turabian Style
Lembo, Micaela, Vanessa Eramo, Riccardo Riggi, Roberto Forniti, Andrea Bellincontro, and Rinaldo Botondi.
2025. "Destructive and Non-Destructive Evaluation of Anthocyanin Content and Quality Attributes in Red Kiwifruit Subjected to Plant Spray Treatment with Cis-3-Hexenyl Butyrate" Foods 14, no. 3: 480.
https://doi.org/10.3390/foods14030480
APA Style
Lembo, M., Eramo, V., Riggi, R., Forniti, R., Bellincontro, A., & Botondi, R.
(2025). Destructive and Non-Destructive Evaluation of Anthocyanin Content and Quality Attributes in Red Kiwifruit Subjected to Plant Spray Treatment with Cis-3-Hexenyl Butyrate. Foods, 14(3), 480.
https://doi.org/10.3390/foods14030480
