The group analyzed acid and sugar content in 364 apple varieties and found that fruit acidity (malic acid content) was more correlated to good fruit flavor as compared to sugar content (glucose and fructose).
CAS news release, April 28, 2015
The group analyzed acid and sugar content in 364 apple varieties and found that fruit acidity (malic acid content) was more correlated to good fruit flavor as compared to sugar content (glucose and fructose).
CAS news release, April 28, 2015
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