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

, : 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

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.

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