Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”
Immature persimmons are unripe fruits that are cut off during the persimmon cultivation process and immediately discarded, amounting to an annual fruit loss of approximately 100 to 400 kg per 1000 m<sup>2</sup>. The purpose of this study was to make effective use of unused resources, nam...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
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MDPI AG
2021
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| Acceso en línea: | https://doaj.org/article/8faee04d7c794cc1907e2180feaa7004 |
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