Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit
Year: 2011
Type: article
Source: Food Chemistry
Authors: M.L. Castelló, A. Heredia, E. Domínguez, M.D. Ortolá, J. Tarrazó
Institution: Universitat Politècnica de València
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
Award: G1919807001
OpenAlex ID: W2042856262