Article Versions Notes

Habibi F, Sarkhosh A, Guillén F, Serrano M, Valero D. Changes in Physicochemical Characteristics, Peel Color, and Juice Attributes of ‘Moro’ Blood Orange Fruit Treated with Glycine Betaine and Methyl Salicylate during Cold Quarantine Storage. Horticulturae. 2023; 9(10):1103. https://doi.org/10.3390/horticulturae9101103

Habibi, Fariborz, Ali Sarkhosh, Fabián Guillén, María Serrano, and Daniel Valero. 2023. "Changes in Physicochemical Characteristics, Peel Color, and Juice Attributes of ‘Moro’ Blood Orange Fruit Treated with Glycine Betaine and Methyl Salicylate during Cold Quarantine Storage" Horticulturae 9, no. 10: 1103. https://doi.org/10.3390/horticulturae9101103

Habibi, F., Sarkhosh, A., Guillén, F., Serrano, M., & Valero, D. (2023). Changes in Physicochemical Characteristics, Peel Color, and Juice Attributes of ‘Moro’ Blood Orange Fruit Treated with Glycine Betaine and Methyl Salicylate during Cold Quarantine Storage. Horticulturae, 9(10), 1103. https://doi.org/10.3390/horticulturae9101103