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