Extending the shelf life and maintaining quality of minimally-processed pomegranate arils using ascorbic acid coating and modified atmosphere packaging.

MLA

Moradinezhad, Farid, et al. “Extending the Shelf Life and Maintaining Quality of Minimally-Processed Pomegranate Arils Using Ascorbic Acid Coating and Modified Atmosphere Packaging.” Journal of Food Measurement & Characterization, vol. 14, no. 6, Dec. 2020, pp. 3445–54. EBSCOhost, https://doi.org/10.1007/s11694-020-00591-1.

APA

Moradinezhad, F., Ansarifar, E., & Mohammadian Moghaddam, M. (2020). Extending the shelf life and maintaining quality of minimally-processed pomegranate arils using ascorbic acid coating and modified atmosphere packaging. Journal of Food Measurement & Characterization, 14(6), 3445–3454. https://doi.org/10.1007/s11694-020-00591-1

Chicago

Moradinezhad, Farid, Elham Ansarifar, and Mina Mohammadian Moghaddam. 2020. “Extending the Shelf Life and Maintaining Quality of Minimally-Processed Pomegranate Arils Using Ascorbic Acid Coating and Modified Atmosphere Packaging.” Journal of Food Measurement & Characterization 14 (6): 3445–54. doi:10.1007/s11694-020-00591-1.