Author:
Choi Ji-Young,Lee Hyeon-Jeong,Cho Jeong-Seok,Lee Yeong-Min,Jin Luo,Woo Jin-Ho,Moon Kwang-Deog
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
Reference28 articles.
1. A study on the making of sweet persimmon (Diospyros kaki T) wine;Cho;Korean J Food Sci Technol,2006
2. The effect of package material and moisture content on storage of dried persimmons at room temperature;Lee;Korean J Food Preserv,1995
3. Comparison of quality characteristics on traditional dried persimmons from various regions;Kim;J Korean Soc Food Nutr,2004
4. Changes of microflora in processing and preservation of dried persimmon;Hong;Korean J Food Preserv,2001
5. Studies on the removability of astringency in Japanese persimmon fruits;Akira;J Jpn Soc Hortic Sci,1975
Cited by
1 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