Physico-chemical properties of persimmon leaves brined in varying concentrations of sodium chloride
Persimmon (Diospyros kaki) leaves contain several bioactive components that have beneficial effects on human health. However, the leaves are mainly consumed in low quantities, as tea and food additives. To increase the intake of persimmon leaves, it is necessary to diversify their processing and pre...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Taylor & Francis Group
2020-01-01
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| Schriftenreihe: | International Journal of Food Properties |
| Schlagworte: | |
| Online-Zugang: | http://dx.doi.org/10.1080/10942912.2020.1751654 |
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