@article{kasim_kasim_2015,  title={Biochemical changes and color properties of fresh-cut green bean
                            (<b><i>Phaseolus vulgaris </i>L. cv.gina</b>) treated
                    with calcium chloride during storage},  volume={35},  ISSN={0101-2061},  url={https://doi.org/10.1590/1678-457X.6523},  DOI={10.1590/1678-457X.6523},  number={2},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={Kasim, Rezzan and Kasim, Mehmet Ufuk},  year={2015},  month={Apr},  pages={266–272} }