Synthesis of anthocyanins and changes in volatile components and contents inTarocco orange during postharvest storage

doi:10.13995/j.cnki.11-1802/ts.019870

FENG Guirong, WANG Xiaorong, XIE Jiao, DENG Lili,MING Jian,ZENG Kaifang,YAO Shixiang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 234-239.

PDF(1397 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 234-239. DOI: 10.13995/j.cnki.11-1802/ts.019870

Synthesis of anthocyanins and changes in volatile components and contents inTarocco orange during postharvest storage

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(17): 234-239 https://doi.org/10.13995/j.cnki.11-1802/ts.019870

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1397 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export