Article Versions Notes

Ezzat A, Hegedűs A, Szabó S, Ammar A, Szabó Z, Nyéki J, Molnár B, Holb IJ. Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life. Applied Sciences. 2020; 10(22):8071. https://doi.org/10.3390/app10228071

Ezzat, Ahmed, Attila Hegedűs, Szilárd Szabó, Amin Ammar, Zoltán Szabó, József Nyéki, Bianka Molnár, and Imre J. Holb. 2020. "Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life" Applied Sciences 10, no. 22: 8071. https://doi.org/10.3390/app10228071

Ezzat, A., Hegedűs, A., Szabó, S., Ammar, A., Szabó, Z., Nyéki, J., Molnár, B., & Holb, I. J. (2020). Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life. Applied Sciences, 10(22), 8071. https://doi.org/10.3390/app10228071