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Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’

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Published in:Food Quality and Safety
Format: Online Article RSS Article
Published: 2026
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container_title Food Quality and Safety
description
discipline_display Health and Safety
discipline_facet Health and Safety
format Online Article
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genre Journal Article
id rss_article:69372
institution FRELIP
journal_source_facet Food Quality and Safety
publishDate 2026
publishDateSort 2026
record_format rss_article
spellingShingle Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
Health and Safety
General
Health and Safety
sub_discipline_display General
sub_discipline_facet General
subject_display Health and Safety
General
Health and Safety
Health and Safety
General
Health and Safety
subject_facet Health and Safety
General
Health and Safety
title Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
title_auth Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
title_full Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
title_fullStr Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
title_full_unstemmed Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
title_short Forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘Donghong’
title_sort forchlorfenuron treatment improves fruit weight and flavor quality of the red-fleshed kiwifruit ‘donghong’
topic Health and Safety
General
Health and Safety
url https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyaf078/8499568?rss=1