Order Article Reprints

Zhang Z-W, Liu H, Li H, Yang X-Y, Fu Y-F, Kang Q, Wang C-Q, Yuan M, Chen Y-E, Yuan S. Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits. Foods. 2022; 11(15):2218. https://doi.org/10.3390/foods11152218

Zhang, Zhong-Wei, Han Liu, Hao Li, Xin-Yue Yang, Yu-Fan Fu, Qi Kang, Chang-Quan Wang, Ming Yuan, Yang-Er Chen, and Shu Yuan. 2022. "Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits" Foods 11, no. 15: 2218. https://doi.org/10.3390/foods11152218

Zhang, Z. -W., Liu, H., Li, H., Yang, X. -Y., Fu, Y. -F., Kang, Q., Wang, C. -Q., Yuan, M., Chen, Y. -E., & Yuan, S. (2022). Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits. Foods, 11(15), 2218. https://doi.org/10.3390/foods11152218