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

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

DOI Full Paper Access

41

Citations

35

References

2015

Year

Jinyu Chen, Jing Du, Zhenzhen Ge, Wei Zhu, Rongzu Nie, Chunmei Li

Journal of Food Science and Technology

Food ChemistryHealth SciencesChemical ComponentsFood CompositionFood AnalysisAgricultural EconomicsSelected Persimmon CultivarsFood SafetyDiospyros Kaki L.

References

	Year	Citations

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