Correlation between flavonoids content, related enzymes activity and antioxidant capacity during the maturation of ‘Xiushui Huahong’ sweet orange

doi:10.13995/j.cnki.11-1802/ts.025120

ZHOU Ming, ZHU Xiaojuan, YAO Meixiang, LU Jianqing, CHEN Kaka, ZHU Fengni, CHEN Jinyin, SHEN Yonggen

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 60-67.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 60-67. DOI: 10.13995/j.cnki.11-1802/ts.025120

Correlation between flavonoids content, related enzymes activity and antioxidant capacity during the maturation of ‘Xiushui Huahong’ sweet orange

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(4): 60-67 https://doi.org/10.13995/j.cnki.11-1802/ts.025120

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Received	Revised	Published
2020-07-21	2020-09-01	2021-02-25
Issue Date
2021-03-16

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