Cite
DISCRIMINATION OF POMEGRANATE FRUIT QUALITY BY INSTRUMENTAL AND SENSORY MEASUREMENTS DURING STORAGE AT THREE TEMPERATURE REGIMES.
MLA
Arendse, Ebrahiema, et al. “Discrimination of Pomegranate Fruit Quality by Instrumental and Sensory Measurements during Storage at Three Temperature Regimes.” Journal of Food Processing & Preservation, vol. 39, no. 6, Dec. 2015, pp. 1867–77. EBSCOhost, https://doi.org/10.1111/jfpp.12424.
APA
Arendse, E., Fawole, O. A., & Opara, U. L. (2015). Discrimination of Pomegranate Fruit Quality by Instrumental and Sensory Measurements during Storage at Three Temperature Regimes. Journal of Food Processing & Preservation, 39(6), 1867–1877. https://doi.org/10.1111/jfpp.12424
Chicago
Arendse, Ebrahiema, Olaniyi Amos Fawole, and Umezuruike Linus Opara. 2015. “Discrimination of Pomegranate Fruit Quality by Instrumental and Sensory Measurements during Storage at Three Temperature Regimes.” Journal of Food Processing & Preservation 39 (6): 1867–77. doi:10.1111/jfpp.12424.