Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments
Protiva Rani Das, Jong‐Bang Eun
Topics & Concepts
Diospyros kakiAstringentChemistryTanninProanthocyanidinFood scienceDiospyrosCondensed tanninPolyphenolCold storageTasteHorticultureBotanyAntioxidantBiochemistryBiologyPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFood Quality and Safety Studies