Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutri...
| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
SCIRP
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6429 https://www.scirp.org/journal/paperinformation.aspx?paperid=60777 |
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