HIGHLIGHTS
- who: Zhong-Wei Zhang and colleagues from the (UNIVERSITY) have published the paper: Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits, in the Journal: Foods 2022, 11, 2218. of /2022/
- what: In a nutshell, exogenous NO treatment improved the color and firmness of blood orange pulp, as well as the physical properties of the fruit.
- how: The results showed that NO treatment effectively improved the content of total soluble solids and limonene in the fruit as well as the color and hardness of the fruit . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.