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Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties

Crossref DOI link: https://doi.org/10.1007/s11694-024-02630-7

Published Online: 2024-05-28

Published Print: 2024-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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