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Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages
The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached a...
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| Publicado no: | Foods |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7404563/ https://ncbi.nlm.nih.gov/pubmed/32635151 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070870 |
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