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Integrative Comparison of Variations in Taste, Aroma, and Sensory Characteristics Among Four Sweet Cherry Cultivars

Han Wang1,2, Jingxuan Lu2, Luyao Chen1

  • 1Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.

Foods (Basel, Switzerland)
|October 16, 2025
PubMed

Keywords:
polyphenolicssensory qualitystoragesweet cherryvolatile organic compounds

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