Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry

MLA

Shin, Youngjae, et al. “Temperature and Relative Humidity Effects on Quality, Total Ascorbic Acid, Phenolics and Flavonoid Concentrations, and Antioxidant Activity of Strawberry.” Postharvest Biology & Technology, vol. 45, no. 3, Sept. 2007, pp. 349–57. EBSCOhost, https://doi.org/10.1016/j.postharvbio.2007.03.007.

APA

Shin, Y., Liu, R. H., Nock, J. F., Holliday, D., & Watkins, C. B. (2007). Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biology & Technology, 45(3), 349–357. https://doi.org/10.1016/j.postharvbio.2007.03.007

Chicago

Shin, Youngjae, Rui Hai Liu, Jacqueline F. Nock, Darryl Holliday, and Christopher B. Watkins. 2007. “Temperature and Relative Humidity Effects on Quality, Total Ascorbic Acid, Phenolics and Flavonoid Concentrations, and Antioxidant Activity of Strawberry.” Postharvest Biology & Technology 45 (3): 349–57. doi:10.1016/j.postharvbio.2007.03.007.