Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage

Somayeh Rastegar, Aazam Shojaie, Rebaz Aswad Mirza Koy

Open source

DOI: 10.1111/jfbc.14154
Published: 2022-04-05
Container: Journal of Food Biochemistry
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/jfbc.14154,
  title = {Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage},
  author = {Somayeh Rastegar and Aazam Shojaie and Rebaz Aswad Mirza Koy},
  year = {2022},
  journal = {Journal of Food Biochemistry},
  doi = {10.1111/jfbc.14154},
  url = {https://doi.org/10.1111/jfbc.14154}
}

RIS

TY  - JOUR
TI  - Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage
AU  - Somayeh Rastegar
AU  - Aazam Shojaie
AU  - Rebaz Aswad Mirza Koy
PY  - 2022
JO  - Journal of Food Biochemistry
DO  - 10.1111/jfbc.14154
UR  - https://doi.org/10.1111/jfbc.14154
ER  -

APA

Rastegar, S., Shojaie, A., & Koy, R. A. M. (2022). Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage. Journal of Food Biochemistry. https://doi.org/10.1111/jfbc.14154

Source records

crossref · retrieved 2026-09-27T16:27:06.677Z