Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”

✍ Scribed by L. Arnal; M.A. Del Río

• Book ID: 108825195
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 155 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb09676.x