Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit

Fuente: Food Research International
Publication date: December 2024Source: Food Research International, Volume 197, Part 1Author(s): Adrián Giménez-Sanchis, Almudena Bermejo, Cristina Besada