Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties

已完结 10 由小丹发布于 2024/8/6 16:08:26

DOI:10.1007/s11694-024-02630-7
作者：Xiaona Zhao, Yang Wang, Yiran Wang, Xiangzhao Zhang, Wei Zheng, Zhoumin Lu
文献类型：期刊论文
补充材料：只需要正文

Springer

Abstract：To elucidate the characteristic taste distinctions between Shitougan and other citrus species, the primary taste-contributing substances in the juice sac, segment membrane, albedo and epicar

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