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Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties
Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling larg...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8003271/ https://ncbi.nlm.nih.gov/pubmed/33803816 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030647 |
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