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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

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

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. (2022). Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits. Foods, 11(15), 2218. https://doi.org/10.3390/foods11152218