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The potential of different ripeness of blood oranges (Citrus sinensis L. Osbeck) for sale in advance after low-temperature storage: Anthocyanin enhancements, volatile compounds, and taste attributes

Jin Chen, Yanru Zhang, Feifei Liu, Jianle Chen, Wenjun Wang, Dan Wu, Xingqian Ye, Donghong Liu, Huan Cheng

2023Food Chemistry15 citationsDOI

Topics & Concepts

RipenessAnthocyaninSweetnessChemistryFood scienceTasteHorticultureUmamiBotanyRipeningBiologyPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementHorticultural and Viticultural Research
The potential of different ripeness of blood oranges (Citrus sinensis L. Osbeck) for sale in advance after low-temperature storage: Anthocyanin enhancements, volatile compounds, and taste attributes | Litcius