Astringency in Persimmon
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-79660-9_6.pdf
Reference21 articles.
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2. Deshpande SS, Cheryan M, Salunkhe DK (1986) Tannin analysis of food products. CRC Crit Rev Food Sci Nutr 24:401–449
3. Eaks IL (1967) Ripening and astringency removal in persimmon fruits. Proc Am Soc Hortic Sci 91:868–875
4. Hagerman AE, Butler LG (1978) Protein precipitation method for the quantitative determination of tannins. J Agric Food Chem 26:809–812
5. Ito S (1971) The persimmon. In: Hulme Ac (ed) The biochemistry of fruits and their products, vol 2. Academic Press, London, pp 281–301
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