Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”
- 1 May 2003
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 68 (4), 1516-1518
- https://doi.org/10.1111/j.1365-2621.2003.tb09676.x
Abstract
No abstract availableKeywords
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