Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction
Authors:
- Xinguang FanXFXinguang Fan
- Handong ZhaoHZHandong Zhao
- Xiaomei WangXWXiaomei Wang
- Jiankang CaoJCJiankang Cao
- Weibo JiangWJWeibo Jiang
- 1 November 2017
- journal article
- Published by Elsevier in Scientia Horticulturae
- Vol. 225, 553-560
Abstract
No abstract availableFunding Information
- Special Fund for Agro-scientific Research in the Public Interest (201303075)
- National Basic Research Program (973) of China (2013CB127106)
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