Removal of astringency in persimmon fruits (<i>Diospyros kaki</i>) subjected to different freezing temperature treatments.

Das, Protiva Rani; Eun, Jong-Bang

Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments.

Das, Protiva Rani; Eun, Jong-Bang.

Afiliação

Das PR; Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea.
Eun JB; Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea.

J Food Sci Technol ; 58(8): 3154-3163, 2021 Aug.

Article em En | MEDLINE | ID: mdl-34294977

Palavras-chave

Astringency; Freezing temperature treatment; Insoluble tannin; Persimmon; Proanthocyanidin; Soluble tannin

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article