Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits.

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第一作者： Zhong-Wei,Zhang

第一单位： College of Resources, Sichuan Agricultural University, Chengdu 611130, China.

作者： Zhong-Wei,Zhang ^[1] ; Han,Liu ^[1] ; Hao,Li ^[1] ; Xin-Yue,Yang ^[1] ; Yu-Fan,Fu ^[1] ; Qi,Kang ^[1] ; Chang-Quan,Wang ^[1] ; Ming,Yuan ^[2] ; Yang-Er,Chen ^[2] ; Shu,Yuan ^[1]

作者单位： College of Resources, Sichuan Agricultural University, Chengdu 611130, China. ^[1] College of Life Science, Sichuan Agricultural University, Ya'an 625014, China. ^[2]

关键词 Citrus sinensis (L.) Osbeck enzyme activity flavonoids fruit quality nitric oxide donor

DOI 10.3390/foods11152218

PMID 35892802

发布时间 2022-07-31

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Foods (Basel, Switzerland)

2022年11卷15期

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Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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