Awad, A.H.R.; Parmar, A.; Ali, M.R.; El-Mogy, M.M.; Abdelgawad, K.F.
Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods 2021, 10, 1103.
https://doi.org/10.3390/foods10051103
AMA Style
Awad AHR, Parmar A, Ali MR, El-Mogy MM, Abdelgawad KF.
Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods. 2021; 10(5):1103.
https://doi.org/10.3390/foods10051103
Chicago/Turabian Style
Awad, Asmaa H. R., Aditya Parmar, Marwa R. Ali, Mohamed M. El-Mogy, and Karima F. Abdelgawad.
2021. "Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils" Foods 10, no. 5: 1103.
https://doi.org/10.3390/foods10051103
APA Style
Awad, A. H. R., Parmar, A., Ali, M. R., El-Mogy, M. M., & Abdelgawad, K. F.
(2021). Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods, 10(5), 1103.
https://doi.org/10.3390/foods10051103