Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics
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Title
Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics
Authors
Keywords
Persimmon, Sensory, Chemical compositions, Processing characteristics, Correlation
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 3, Pages 1597-1607
Publisher
Springer Nature
Online
2015-11-11
DOI
10.1007/s13197-015-2102-y
References
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