Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)

Published 2011 View Full Article

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Title
Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 130, Issue 3, Pages 591-597
Publisher
Elsevier BV
Online
2011-08-02
DOI
10.1016/j.foodchem.2011.07.080

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