Journal ArticleOPEN ACCESS

Removal of Astringency from 'Hiratanenashi' Persimmom Fruit with a Mixture of Ethanol and Carbon Dioxide.

  • Taira S
  • Oba S
  • Watanabe S
Engei Gakkai zasshi (1992) 61(2) 437-443
DOI: 10.2503/jjshs.61.437
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Taira, S., Oba, S., & Watanabe, S. (1992). Removal of Astringency from “Hiratanenashi” Persimmom Fruit with a Mixture of Ethanol and Carbon Dioxide. Engei Gakkai Zasshi, 61(2), 437–443. https://doi.org/10.2503/jjshs.61.437

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