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2020•Shipin anquan zhiliang jiance xuebaoRequires access

Comparative research on nutritional quality and flavor compounds of different pear varieties.

Xin Zhao, Kehong Liang, Hong Zhu, Liu Li, Jing Wang

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Key concepts: PEAR, Flavor, Food science, Quality (philosophy), Food quality, Chemistry, Biology, Botany

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Comparative research on nutritional quality and flavor compounds of different pear varieties. — Research Paper | ScholarLens