Lum, M. S., & Azri, N. M. (2011). Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus). Canadian Center of Science and Education.
Chicago Style (17th ed.) CitationLum, Mok Sam, and Norazira Mohammad Azri. Effects of Hot Water, Submergence Time and Storage Duration on Quality of Dragon Fruit (Hylocereus Polyrhizus). Canadian Center of Science and Education, 2011.
MLA (9th ed.) CitationLum, Mok Sam, and Norazira Mohammad Azri. Effects of Hot Water, Submergence Time and Storage Duration on Quality of Dragon Fruit (Hylocereus Polyrhizus). Canadian Center of Science and Education, 2011.
Warning: These citations may not always be 100% accurate.