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pro vyhledávání: '"吳白玟"'
Autor:
Pai-Wen Wu, 吳白玟
90
Condensed tannins present in persimmon fruits are responsible for the astringent taste. We study the changes of astringency and soluble persimmon tannin in order to understand the deastringency of persimmon during dehydration process. We deve
Condensed tannins present in persimmon fruits are responsible for the astringent taste. We study the changes of astringency and soluble persimmon tannin in order to understand the deastringency of persimmon during dehydration process. We deve
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/59076885754162483606
Publikováno v:
Taiwanese Journal of Agricultural Chemistry & Food Science; Dec2016, Vol. 54 Issue 6, p259-268, 10p
