Ultrasound treatment alleviates external pericarp browning and improves fruit quality of pomegranate during storage.

MLA

Shi, Jiangli, et al. “Ultrasound Treatment Alleviates External Pericarp Browning and Improves Fruit Quality of Pomegranate during Storage.” Journal of the Science of Food and Agriculture, vol. 104, no. 1, Jan. 2024, pp. 391–99. EBSCOhost, https://doi.org/10.1002/jsfa.12930.

APA

Shi, J., Wang, S., Yao, J., Cui, M., Hu, B., Wang, J., Li, F., Wang, S., Tong, R., Li, M., Song, C., Wan, R., Jiao, J., & Zheng, X. (2024). Ultrasound treatment alleviates external pericarp browning and improves fruit quality of pomegranate during storage. Journal of the Science of Food and Agriculture, 104(1), 391–399. https://doi.org/10.1002/jsfa.12930

Chicago

Shi, Jiangli, Sen Wang, Jianan Yao, Mengyi Cui, Bingqian Hu, Jing Wang, Fan Li, et al. 2024. “Ultrasound Treatment Alleviates External Pericarp Browning and Improves Fruit Quality of Pomegranate during Storage.” Journal of the Science of Food and Agriculture 104 (1): 391–99. doi:10.1002/jsfa.12930.