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 Author(s): AMORIM, C.; ANTONIOLLI, L. R.; ORSI, B.; KLUGE, R. A. Persimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency.... ... |
 Author(s): ANTONIOLLI, L. R.; ALVES FILHO, E. G.; RODRIGUES, T. H. S.; GARRUTI, D. dos S.; CANUTO, K. M. Volatile profile of fresh, whole ‘Rama Forte’ persimmons treated with CO2 or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the l... ... |
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