Evaluation of Flavor Quality and Antioxidant Capacity of Apple Fruits from Three Xinjiang Red-Flesh Lines

LIU Yu, LIU ShengYu, LU JuanFang, YU QingFan, XI WanPeng

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Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (8) : 1495-1504. DOI: 10.3864/j.issn.0578-1752.2017.08.013
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Evaluation of Flavor Quality and Antioxidant Capacity of Apple Fruits from Three Xinjiang Red-Flesh Lines

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2017, 50(8): 1495-1504 https://doi.org/10.3864/j.issn.0578-1752.2017.08.013

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