Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks.

Cristina M González Isabel Hernando Gemma Moraga

Published in: Journal of the science of food and agriculture (2020)

Therefore, well-accepted persimmon snacks are obtained from both astringent and non-astringent fruits when advanced ripening stages of persimmon are used. © 2020 Society of Chemical Industry.

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