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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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| Subjects: | |
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| _version_ | 1864030191083323393 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Food Quality and Safety |
| description | |
| discipline_display | Medical & Health Sciences |
| discipline_facet | Medical & Health Sciences |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:26746 |
| 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 Public Health Medical & Health Sciences |
| sub_discipline_display | Public Health |
| sub_discipline_facet | Public Health |
| subject_display | — — — — — Health and Safety Public Health Medical & Health Sciences — — — — — Health and Safety Public Health Medical & Health Sciences |
| subject_facet | — — — — — Health and Safety Public Health Medical & Health Sciences |
| 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 Public Health Medical & Health Sciences |
| url | https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyaf078/8499568?rss=1 |