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Change in taste-altering non-volatile components of blood and common orange fruit during cold storage

机译：冷藏过程中血液和常见橙色果实的味道改变的味道不挥发成分

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Simona Fabroni; Margherita Amenta; Nicolina Timpanaro; Aldo Todaro; Paolo Rapisarda;
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1. Change in taste-altering non-volatile components of blood and common orange fruit during cold storage [J] . Food research international . 2020,第May期

机译：冷藏期间血液和普通橙色水果中改变味道的非挥发性成分的变化
2. Postharvest treatments with i >γ/i>γ ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage [J] . Habibi Fariborz, Ramezanian Asghar, Rahemi Majid, Journal of the Science of Food and Agriculture . 2019,第14期

机译：具有＆ i>γγ-γ-γ-γ-丙酸γ或水杨酸甲酯的前氨基乙酸处理，增强血液橙色果实的耐寒性
3. Effect of cold storage on fruit quality of blood oranges [J] . Acta Horticulturae . 2019,第1256期

机译：冷库对血液橙色质量的影响
4. Effects of on-tree Storage of Citrus Fruits on the Quality of Navel Orange,Blood Orange and Ponkan Tangerine [C] . Liu JJ, Yang QY, Xu HT, International citrus congress . 2010

机译：柑橘类水果对脐橙，血橙和庞肯橘子品质的影响
5. Synthesis, Oxidation, and Distribution of Polyphenols in Strawberry Fruit during Cold Storage [D] . Kelly, Katrina E. 2018

机译：草莓果实冷藏中多酚的合成，氧化和分布
6. Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry [O] . Lvzhu Yang, Jie Liu, Xinyu Wang, 2019

机译：顶空-气相色谱-离子迁移谱法表征枣果实冷藏过程中挥发性成分的变化
7. Acúmulo de antocianinas e características físicas e químicas de frutos de laranjas sanguíneas durante o armazenamento a frio Accumulation of anthocyanins and characteristics of fruits of blood oranges during cold storage [O] . Rodrigo Rocha Latado, Paola Christovam Tognato, Maria Estela Silva-Stenico, 2008

机译：冷藏过程中花青素的积累和血橙果实的理化特性。

Change in taste-altering non-volatile components of blood and common orange fruit during cold storage

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