The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits-Reference-Cited by-同舟云学术

The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits

Published:2014-06 Issue: Volume:172 Page:292-299
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Tessmer Magda Andréia,Kluge Ricardo Alfredo,Appezzato-da-Glória Beatriz

Publisher

Elsevier BV

Subject

Horticulture

Reference33 articles.

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2. Condensed tannin composition analysis in persimmon (Diospyros kaki Thunb.) fruit by acid catalysis in the presence of excess phloroglucinol;Akagi;J. Jpn. Soc. Hortic. Sci.,2010

3. Remoção da adstringência de frutos de caqui ‘Giombo’ sob diferentes períodos de exposição ao vapor de álcool etílico;Antoniolli;Pesqui. Agropec. Bras.,2000

4. The tannosome is an organelle forming condensed tannins in the chlorophyllous organs of Tracheophyta;Brillouet;Ann. Bot.,2013

5. SASM-Agri: Sistema para análise e separação de médias em experimentos agrícolas pelos métodos Scoft-Knott, Tukey e Duncan;Canteri;Rev. Bras. Agroc.,2001

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