MDPI and ACS Style
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, 2218.
https://doi.org/10.3390/foods11152218
AMA Style
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
Chicago/Turabian Style
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