Changes in tannin solubility and microstructure of high hydrostatic pressure–treated persimmon cubes during storage at 4 °C
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Title
Changes in tannin solubility and microstructure of high hydrostatic pressure–treated persimmon cubes during storage at 4 °C
Authors
Keywords
Persimmon, High hydrostatic pressure, Tannin, Shelf life, Microstructure
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 237, Issue 1, Pages 9-17
Publisher
Springer Nature
Online
2013-05-20
DOI
10.1007/s00217-013-2010-1
References
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