Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics.

Chen, Jinyu; Du, Jing; Ge, Zhen-Zhen; Zhu, Wei; Nie, Rongzu; Li, Chun-Mei

Chen, Jinyu; Du, Jing; Ge, Zhen-Zhen; Zhu, Wei; Nie, Rongzu; Li, Chun-Mei.

Afiliação

Chen J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
Du J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
Ge ZZ; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
Zhu W; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
Nie R; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.
Li CM; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China ; Key Laboratory of Environment Correlative Food Science, Huazhong Agricultural University, Ministry of Education, Wuhan, China.

J Food Sci Technol ; 53(3): 1597-607, 2016 Mar.

Article em En | MEDLINE | ID: mdl-27570285