Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods
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DOI: 10.1007/s10068-017-0055-9
Abstract: The effects of different deastringency treatments (untreated, carbon dioxide, warm water, or ethanol), before drying on the quality characteristics of dried fruit slices prepared from whole “Cheongdobansi” persimmons were evaluated. L* (lightness) and a* (redness)… read more here.
Keywords: ethanol treated; deastringency; different deastringency; quality comparison ... See more keywords