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An improvement on removing astringency in persimmon fruits by carbon dioxide gas.
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1976
Year
Food ChemistryPersimmon FruitsAgricultural ChemistryCarbon Dioxide GasFood AnalysisGreen ChemistryFood PreservationFood ProcessingFood QualityHealth Sciences
(1976). An Improvement on Removing Astringency in Persimmon Fruits by Carbon Dioxide Gas. Agricultural and Biological Chemistry: Vol. 40, No. 1, pp. 215-217.