This website uses cookies

We use cookies to enhance your experience and support COUNTER Metrics for transparent reporting of readership statistics. Cookie data is not sold to third parties or used for marketing purposes.

Skip to main content
California Agriculture
  • Menu
  • Articles
    • Announcement
    • Brief Report
    • Case Report
    • Correction
    • Early View
    • Editorial
    • In Brief
    • Introduction
    • Letter
    • News
    • Other
    • Outlook
    • Research Article
    • Research News
    • Review Article
    • All
  • For Authors
  • Editorial Board
  • About
  • Issues
  • Blog
  • Accepted Papers
  • search
  • Bluesky (opens in a new tab)
  • Facebook (opens in a new tab)
  • RSS feed (opens a modal with a link to feed)

RSS Feed

Enter the URL below into your favorite RSS reader.

http://localhost:10467/feed
P-ISSN 0008-0845
E-ISSN 2160-8091
Research Article
Vol. 12, Issue 9, 1958September 01, 1958 PDT

Gibberellin on orange fruit: Content of ascorbic acid, hydrogen ion and juice increased while rind color, thickness and texture coarseness decreased

C Coggins, H Hield,
Copyright Logoccby-nc-nd-4.0
California Agriculture
Coggins, C, and H Hield. 1958. “Gibberellin on Orange Fruit: Content of Ascorbic Acid, Hydrogen Ion and Juice Increased While Rind Color, Thickness and Texture Coarseness Decreased.” California Agriculture 12 (9): 11–11.

View more stats

Powered by Scholastica, the modern academic journal management system