Food and Nutrition Sciences
Vol.6 No.14(2015), Paper ID 60777, 11
pages
DOI:10.4236/fns.2015.614135
Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
Pedro Novillo, Cristina Besada, Li Tian, Almudena Bermejo, Alejandra Salvador
Postharvest Department, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain
Postharvest Department, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain
Department of Plant Sciences, University of California, Davis, CA, USA
Postharvest Department, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain
Postharvest Department, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain
Copyright © 2015 Pedro Novillo, Cristina Besada, Li Tian, Almudena Bermejo, Alejandra Salvador et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Novillo, P. , Besada, C. , Tian, L. , Bermejo, A. and Salvador, A. (2015) Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment.
Food and Nutrition Sciences,
6, 1296-1306. doi:
10.4236/fns.2015.614135.