Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo
Author:
Affiliation:
1. College of Food and Biological Engineering Jimei University Xiamen China
2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15088
Reference41 articles.
1. Changes in Organic Acids and Sugars during Early Stages of Development of Acidic and Acidless Citrus Fruit
2. Expression of the H+-ATPase AHA10 proton pump is associated with citric acid accumulation in lemon juice sac cells
3. Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date ( Phoenix dactylifera L.) seed
4. Modifications in Organic Acid Profiles During Fruit Development and Ripening: Correlation or Causation?
5. Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of ‘Star Ruby’ grapefruit
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