Mechanisms of Astringency Removal by Ethanol Treatment in 'Hiratanenashi' Kaki Fruits.-Reference-Cited by-同舟云学术

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Mechanisms of Astringency Removal by Ethanol Treatment in 'Hiratanenashi' Kaki Fruits.

Published:1991 Issue:3 Volume:60 Page:685-694
ISSN:1880-358X
Container-title:Engei Gakkai zasshi
language:en
Short-container-title:Engei Gakkai zasshi

Author:

Fukushima Takaaki,Kitamura Toshio,Murayama Hideki,Yoshida Toshiyuki

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Horticulture

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Characterization of browning during CO2 deastringency treatment in astringent persimmon fruit;Journal of Food Measurement and Characterization;2022-02-25

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4. Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods;Food Science and Biotechnology;2017-04

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