Shu, P.; Qing, Y.; Hu, J.; Yao, X.; Li, J.; Shen, L.
Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates. Foods 2025, 14, 3422.
https://doi.org/10.3390/foods14193422
AMA Style
Shu P, Qing Y, Hu J, Yao X, Li J, Shen L.
Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates. Foods. 2025; 14(19):3422.
https://doi.org/10.3390/foods14193422
Chicago/Turabian Style
Shu, Pan, Yuan Qing, Jianping Hu, Xin Yao, Jing Li, and Lin Shen.
2025. "Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates" Foods 14, no. 19: 3422.
https://doi.org/10.3390/foods14193422
APA Style
Shu, P., Qing, Y., Hu, J., Yao, X., Li, J., & Shen, L.
(2025). Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates. Foods, 14(19), 3422.
https://doi.org/10.3390/foods14193422