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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage

Shenghua DingHunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, ChinaView further author information
,
Jing ZhangHunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, ChinaView further author information
,
Rongrong WangCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaView further author information
,
Shiyi OuDepartment of Food Science and Technology, Jinan University, Guangzhou, ChinaView further author information
&
Yang ShanHunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, ChinaCorrespondence[email protected] [email protected]
View further author information
Pages 2411-2427 | Received 07 Jul 2018, Accepted 21 Sep 2018, Published online: 09 Oct 2018

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