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The Effects of Chilling (4 °C) and Non-Chilling (12 °C) Temperatures on Storage Quality and Flavor Development of Yellow Peach Fruit

Lufan Wang, Shiying Zhang,Zhengwen Ye,Huijuan Zhou,Shuling Shen,Xiaolin Zheng,Chen Huan

JOURNAL OF FOOD COMPOSITION AND ANALYSIS（2025）

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Key words
Bitterness-related compounds,Electronic tongue and nose analyses,Flavor development,Fruit quality,Storage temperatures,Yellow peach
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