Effects of oxalic acid on anthocyanin accumulation and contents of sugar and organic acid in blood oranges during storage

YU Zuixin, WANG Rikui, WANG Jing, HE Mingyang, YUAN Xiaosong, HONG Min

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 63-70.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 63-70. DOI: 10.13995/j.cnki.11-1802/ts.018648

Effects of oxalic acid on anthocyanin accumulation and contents of sugar and organic acid in blood oranges during storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(8): 63-70 https://doi.org/10.13995/j.cnki.11-1802/ts.018648

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