APA (7th ed.) Citation

Nanglia, S., Mahajan, B. V. C., Singh, N., Kapoor, S., Bhullar, K. S., Kaur, S., & Kumar, V. (2022). Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage. Journal of Food Processing & Preservation, 46(5), 1. https://doi.org/10.1111/jfpp.16535

Chicago Style (17th ed.) Citation

Nanglia, Shilpa, Bal Vipan Chander Mahajan, Navprem Singh, Swati Kapoor, Kuldeep Singh Bhullar, Sumanjit Kaur, and Vikas Kumar. "Combined Effect of Acids and Shellac Coating on Pericarp Browning, Enzymatic Activities, and Biochemical Attributes of Litchi Fruit During Storage." Journal of Food Processing & Preservation 46, no. 5 (2022): 1. https://doi.org/10.1111/jfpp.16535.

MLA (9th ed.) Citation

Nanglia, Shilpa, et al. "Combined Effect of Acids and Shellac Coating on Pericarp Browning, Enzymatic Activities, and Biochemical Attributes of Litchi Fruit During Storage." Journal of Food Processing & Preservation, vol. 46, no. 5, 2022, p. 1, https://doi.org/10.1111/jfpp.16535.