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Journal: Foods, 2019
Volume: 8
Number: 486
486
Article: Changes in Absolute Contents of Compounds Affecting the Taste and Nutritional Properties of the Flesh of Three Plum Species Throughout Development
Authors: by Stefano Moscatello, Tommaso Frioni, Francesca Blasi, Simona Proietti, Luna Pollini, Giuseppa Verducci, Adolfo Rosati, Robert P. Walker, Alberto Battistelli, Lina Cossignani and Franco Famiani
Link: https://www.mdpi.com/2304-8158/8/10/486

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