Cite
Modifications of cell wall pectin in chilling-injured 'Friar' plum fruit subjected to intermediate storage temperatures.
MLA
Pan, Hanxu, et al. “Modifications of Cell Wall Pectin in Chilling-Injured ‘Friar’ Plum Fruit Subjected to Intermediate Storage Temperatures.” Food Chemistry, vol. 242, Mar. 2018, pp. 538–47. EBSCOhost, https://doi.org/10.1016/j.foodchem.2017.09.090.
APA
Pan, H., Wang, L., Wang, R., Xie, F., & Cao, J. (2018). Modifications of cell wall pectin in chilling-injured “Friar” plum fruit subjected to intermediate storage temperatures. Food Chemistry, 242, 538–547. https://doi.org/10.1016/j.foodchem.2017.09.090
Chicago
Pan, Hanxu, Limin Wang, Rui Wang, Fang Xie, and Jiankang Cao. 2018. “Modifications of Cell Wall Pectin in Chilling-Injured ‘Friar’ Plum Fruit Subjected to Intermediate Storage Temperatures.” Food Chemistry 242 (March): 538–47. doi:10.1016/j.foodchem.2017.09.090.