Similar Items: Persimmon
- Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
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- Persimmon production in Spain
- Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties
- Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon
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Author: Crisosto, Carlos H.
- Tecnología postcosecha del melocotón en California
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- Persimmon
Author: Salvador, Alejandra
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