Effect of 100 kPa O2 pretreatments time on physiology and quality of vacuum packed and coated fresh‐cut apples.

MLA

Jia, Xiaoyu, et al. “Effect of 100 KPa O2 Pretreatments Time on Physiology and Quality of Vacuum Packed and Coated Fresh‐cut Apples.” Journal of Food Safety, vol. 40, no. 1, Feb. 2020, p. N.PAG. EBSCOhost, https://doi.org/10.1111/jfs.12722.

APA

Jia, X., Du, M., Pan, Y., Li, X., Song, J., Leng, J., Chen, L., & Leng, C. (2020). Effect of 100 kPa O2 pretreatments time on physiology and quality of vacuum packed and coated fresh‐cut apples. Journal of Food Safety, 40(1), N.PAG. https://doi.org/10.1111/jfs.12722

Chicago

Jia, Xiaoyu, Meijun Du, Yanfang Pan, Xihong Li, Jianxin Song, Juncai Leng, Lan Chen, and Chuanzhu Leng. 2020. “Effect of 100 KPa O2 Pretreatments Time on Physiology and Quality of Vacuum Packed and Coated Fresh‐cut Apples.” Journal of Food Safety 40 (1): N.PAG. doi:10.1111/jfs.12722.