Habibi, F.; Ramezanian, A.; Guillén, F.; Martínez-Romero, D.; Serrano, M.; Valero, D.
Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures. Foods 2020, 9, 1609.
https://doi.org/10.3390/foods9111609
AMA Style
Habibi F, Ramezanian A, Guillén F, Martínez-Romero D, Serrano M, Valero D.
Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures. Foods. 2020; 9(11):1609.
https://doi.org/10.3390/foods9111609
Chicago/Turabian Style
Habibi, Fariborz, Asghar Ramezanian, Fabián Guillén, Domingo Martínez-Romero, María Serrano, and Daniel Valero.
2020. "Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures" Foods 9, no. 11: 1609.
https://doi.org/10.3390/foods9111609
APA Style
Habibi, F., Ramezanian, A., Guillén, F., Martínez-Romero, D., Serrano, M., & Valero, D.
(2020). Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures. Foods, 9(11), 1609.
https://doi.org/10.3390/foods9111609
