The volatile flavoring compositions in Cerasus Humilis juice and Cerasus Humilis wine was analyzed and compared by headspace Solid-phase microextraction(HS-SPME) coupled with capillary gas chromatography-mass spectrometry(GC-MS).

Studies on processing technology no-sulfur and low-sugar preserved Prunus humilis;

Cloning and Evolutionary Analysis of Self-incompatibility S-gene in Prunus humilis Bunge;

Variation of Different Forms of Calcium Contents and Their Correlation During the Growth Stage of Prunus humilis Tissues;

Effects of Water Stress on Fruit Development of Cerasus humilis Bunge;

The stem segments of Cerasus humilis Bunge with axillary bud were used as explant in this experiment and the natural regenaration plants were obtained in vitro culture of explants.

Promoting Prunus Humilis Bunge Industrialization to Protect Ecological Environment;

Application of Prunus humilis Bunge in the Green Highway in Arid or Semi-arid Region

This article is about the ratafia of Prunus humilis bunge of dry and sweet which has the special fragrance and flavor of Prunus humilis bunge.

Establishment of Rapid Propagation System of Cerasus humilis by Tissue Culture;

Changes of Some Physiological Indices in Petals during Blossom of Cerasus humilis and Cerasus glandulosa;

Cryopreservation of in Vitro Cerasus humilis Shoot-Tips by Vitrification Technique and Its Regeneration;

Study on Processing Technology of Clarifed Chinese Dwarf Cherry Juice;

The results showed that the chlorophyll content of Chinese dwarf cherry was increased in greenhouse.

The article compars the Chinese dwarf cherry (C.