Effects of storage temperature on anthocyanin accumulation and antioxidant activity of ‘Tarocco’ blood orange

FENG Yu, HE Mingyang, WANG Jing, WANG Rikui, FU Yunmei, HONG Min

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 211-218.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 211-218. DOI: 10.13995/j.cnki.11-1802/ts.022327

Effects of storage temperature on anthocyanin accumulation and antioxidant activity of ‘Tarocco’ blood orange

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 211-218 https://doi.org/10.13995/j.cnki.11-1802/ts.022327

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