Temperature Affects Astringency Removal and Recurrence in Persimmon
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06191.x/fullpdf
Reference17 articles.
1. EFFECT OF CARBON DIOXIDE ATMOSPHERE ON THE COURSE OF ASTRINGENCY DISAPPEARANCE OF PERSIMMON (Diospyros kaki Linn.) FRUITS
2. Protein precipitation method for the quantitative determination of tannins
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