Cite
Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid and Aloe vera gel.
MLA
Hosseinifarahi, Mehdi, et al. “Quality, Phenolic Content, Antioxidant Activity, and the Degradation Kinetic of Some Quality Parameters in Strawberry Fruit Coated with Salicylic Acid and Aloe Vera Gel.” Journal of Food Processing & Preservation, vol. 44, no. 9, Sept. 2020, pp. 1–14. EBSCOhost, https://doi.org/10.1111/jfpp.14647.
APA
Hosseinifarahi, M., Jamshidi, E., Amiri, S., Kamyab, F., & Radi, M. (2020). Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid and Aloe vera gel. Journal of Food Processing & Preservation, 44(9), 1–14. https://doi.org/10.1111/jfpp.14647
Chicago
Hosseinifarahi, Mehdi, Ehsan Jamshidi, Sedigheh Amiri, Freshteh Kamyab, and Mohsen Radi. 2020. “Quality, Phenolic Content, Antioxidant Activity, and the Degradation Kinetic of Some Quality Parameters in Strawberry Fruit Coated with Salicylic Acid and Aloe Vera Gel.” Journal of Food Processing & Preservation 44 (9): 1–14. doi:10.1111/jfpp.14647.