Effects of abscisic acid and gibberellin on sugar accumulation in 'Fengtang' Plum (Prunus salicina LindI.) by Qianjun Song, Xiaoshuang Nie, Hong Chen

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Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS by Xianfeng Hu, Deyan Li, Yi Ding, Yubo Zhang, Chunguang Ren

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