Changes in the Physico-Chemical Properties of Persimmon (<i>Diospyros kaki </i>Thunb.) During Drying and Quality Deterioration During Storage-Reference-Cited by-同舟云学术

Changes in the Physico-Chemical Properties of Persimmon (Diospyros kaki Thunb.) During Drying and Quality Deterioration During Storage

Published:2019 Issue:0 Volume:8 Page:1-14
ISSN:2187-090X
Container-title:Reviews in Agricultural Science
language:en
Short-container-title:RAS

Author:

Jia Xiwu¹,Katsuno Nakako²,Nishizu Takahisa²

Affiliation:

1. The United Graduate School of Agricultural Science, Gifu University, Yanagido1-1, Gifu 501-1193, Japan

2. Faculty of Applied Biological Sciences, Gifu University, Yanagido1-1, Gifu 501-1193, Japan

Publisher

United Graduate School of Agricultural Science

Subject

General Agricultural and Biological Sciences

Link

https://www.jstage.jst.go.jp/article/ras/8/0/8_1/_pdf

Reference68 articles.

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3. Ahn HS, Jeon TI, Lee JY, Hwang SG, Lim Y and Park DK (2002) Antioxidative activity of persimmon and grape seed extract: In vitro and in vivo. Nutr. Res., 22: 1265–1273.

4. Akyildiz A, Aksay S, Benli H, Kiroglu F and Fenercioglu H (2004) Determination of changes in some characteristics of persimmon during dehydration at different temperatures. J. Food Eng., 65: 95–99.

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