Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15°C: Physiological and microstructural study - Concepedia

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Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15°C: Physiological and microstructural study

42

Citations

18

References

2008

Year

Alejandra Salvador, L. Arnal, Cristina Besada, Virginia Larrea, Isabel Hernando, I. Pérez‐Munuera

Postharvest Biology and Technology

Reduced EffectivenessHealth SciencesMicrostructural StudyFood PreservationFood ProcessingPost-harvest PhysiologyFood QualityFood StorageFood SafetyPersimmon Fruit

References

	Year	Citations

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