Similar Items: Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
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- Persimmon
Author: Novillo, Pedro
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- Pardeamiento en caqui Rojo Brillante asociado al daño mecánico
- Fruit Quality and Response to Deastringency Treatment of Eight Persimmon Varieties Cultivated under Spanish Growing Conditions
Author: Besada, Cristina
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