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Changes of insoluble nitrogen compounds during the process of removing astringency in the Japanese persimmon cultivar Saijyo


Journal of Japanese Society of Food Science and Technology 29(11): 677-679
Changes of insoluble nitrogen compounds during the process of removing astringency in the Japanese persimmon cultivar Saijyo
When astringency in persimmon fruits was removed by ethanol treatment treated fruits contained 13 times more insoluble tannic substances and twice as much alcohol-insoluble N, Ca, Mg, P and K than untreated fruits.


Accession: 001053060



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