Vol. 12, Issue 9, 1958September 01, 1958 PDT
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Gibberellin on orange fruit: Content of ascorbic acid, hydrogen ion and juice increased while rind color, thickness and texture coarseness decreased
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,
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.