Processing of fresh-cut 'Rojo Brillante' persimmon: strategies for minimizing quality loss
Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterized by excellent color, size, sensory characteristics and nutritional properties. Its production in Spain has grown substantially in the past decade due to application of high concentrations of CO2 to remove astringenc...
| Autores principales: | , , |
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| Otros Autores: | |
| Formato: | conferenceObject |
| Lenguaje: | Inglés |
| Publicado: |
ISHS
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6982 https://www.actahort.org/books/1195/1195_25.htm |
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