Changes in quality attributes and volatile profile of ready‐to‐eat "Gabsi" pomegranate arils as affected by storage duration and temperatures.

MLA

Ben Amara, Mouna, et al. “Changes in Quality Attributes and Volatile Profile of Ready‐to‐eat ‘Gabsi’ Pomegranate Arils as Affected by Storage Duration and Temperatures.” Journal of Food Processing & Preservation, vol. 45, no. 9, Sept. 2021, pp. 1–15. EBSCOhost, https://doi.org/10.1111/jfpp.14415.

APA

Ben Amara, M., Abdelli, S., De Chiara, M. L. V., Pati, S., Amodio, M. L., Colelli, G., & Ben Abda, J. (2021). Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures. Journal of Food Processing & Preservation, 45(9), 1–15. https://doi.org/10.1111/jfpp.14415

Chicago

Ben Amara, Mouna, Sabrine Abdelli, Maria Lucia Valeria De Chiara, Sandra Pati, Maria Luisa Amodio, Giancarlo Colelli, and Jameleddine Ben Abda. 2021. “Changes in Quality Attributes and Volatile Profile of Ready‐to‐eat ‘Gabsi’ Pomegranate Arils as Affected by Storage Duration and Temperatures.” Journal of Food Processing & Preservation 45 (9): 1–15. doi:10.1111/jfpp.14415.