{"version":"1.0","provider_name":"The Journal Advances of Nutrition Science and Technology","provider_url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology","author_name":"admin","author_url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/author\/chempublisherspk\/","title":"The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts - The Journal Advances of Nutrition Science and Technology","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"3byhxvuDJF\"><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2022\/06\/10\/anst-0223\/\">The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2022\/06\/10\/anst-0223\/embed\/#?secret=3byhxvuDJF\" width=\"600\" height=\"338\" title=\"&#8220;The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts&#8221; &#8212; The Journal Advances of Nutrition Science and Technology\" data-secret=\"3byhxvuDJF\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","description":"Research Article | Open AccessVolume 3 | Issue 1-2\u00a0 | Paper 02 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2023.v03.i01-2.p02 The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts Muhammad Hadi Abbas Department of Horticulture The Univesity of Harpur, Paksitan Malik Waqas Ali Department of [&hellip;]","thumbnail_url":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png"}