Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. "Rojo brillante"
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09676.x/fullpdf
Reference11 articles.
1. Modified atmosphere packaging for long-term storage of astringent persimmons
2. Temperature Affects Astringency Removal and Recurrence in Persimmon
3. PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHES
4. Apple superficial scald preventi1on by vapour treatments
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