Determination of time exposure to ethanol for reducing astringency of persimmon 'Mikado' (Diospyros kaki) for minimally processing.
Determination of time exposure to ethanol for reducing astringency of persimmon 'Mikado' (Diospyros kaki) for minimally processing.
Author(s): NEVES JUNIOR, A. C. V.; SOARES, A. G.; FREITAS, D. G. C.; ALENCAR, C. A.; FONSECA, M. J. O.; CONEGLIAN, R. C. C.
Publication year: 2010
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Caqui, Processamento Mínimo
Observation
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