Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152218
Abstract: The quality of Tarocco blood orange (Citrus sinensis (L.) Osbeck), which has been cultivated for many years, has degraded substantially. Decreased sugar content, decreased blood color, and increased sour flavor have developed as a result.… read more here.
Keywords: sodium nitroprusside; blood orange; fruit; aroma flavors ... See more keywords