Evaluation of carbon dioxide elevation on phenolic compounds and antioxidant activity of red onion (Allium cepa L.) during postharvest storage.

MLA

Gouda, Mostafa, et al. “Evaluation of Carbon Dioxide Elevation on Phenolic Compounds and Antioxidant Activity of Red Onion (Allium Cepa L.) during Postharvest Storage.” Plant Physiology and Biochemistry : PPB, vol. 200, July 2023, p. 107752. EBSCOhost, https://doi.org/10.1016/j.plaphy.2023.107752.

APA

Gouda, M., Nassarawa, S. S., Gupta, S. D., Sanusi, N. I., & Nasiru, M. M. (2023). Evaluation of carbon dioxide elevation on phenolic compounds and antioxidant activity of red onion (Allium cepa L.) during postharvest storage. Plant Physiology and Biochemistry : PPB, 200, 107752. https://doi.org/10.1016/j.plaphy.2023.107752

Chicago

Gouda, Mostafa, Sanusi Shamsudeen Nassarawa, S Dutta Gupta, Nassarawa Isma’il Sanusi, and Mustapha Muhammad Nasiru. 2023. “Evaluation of Carbon Dioxide Elevation on Phenolic Compounds and Antioxidant Activity of Red Onion (Allium Cepa L.) during Postharvest Storage.” Plant Physiology and Biochemistry : PPB 200 (July): 107752. doi:10.1016/j.plaphy.2023.107752.