Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates

MLA

María Serrano, et al. “Vapour Treatments with Methyl Salicylate or Methyl Jasmonate Alleviated Chilling Injury and Enhanced Antioxidant Potential during Postharvest Storage of Pomegranates.” Food Chemistry, vol. 124, Feb. 2011, pp. 964–70. EBSCOhost, https://doi.org/10.1016/j.foodchem.2010.07.036.

APA

María Serrano, Mohammad Sayyari, Fabián Guillén, Mesbah Babalar, Siamak Kalantari, Daniel Valero, & Domingo Martínez-Romero. (2011). Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates. Food Chemistry, 124, 964–970. https://doi.org/10.1016/j.foodchem.2010.07.036

Chicago

María Serrano, Mohammad Sayyari, Fabián Guillén, Mesbah Babalar, Siamak Kalantari, Daniel Valero, and Domingo Martínez-Romero. 2011. “Vapour Treatments with Methyl Salicylate or Methyl Jasmonate Alleviated Chilling Injury and Enhanced Antioxidant Potential during Postharvest Storage of Pomegranates.” Food Chemistry 124 (February): 964–70. doi:10.1016/j.foodchem.2010.07.036.