A MODEL EXPERIMENT FOR DE-ASTRINGENCY OF PERSIMMON FRUIT WITH HIGH CARBON DIOXIDE TREATMENT: IN VITRO GELATION OF KAKI-TANNIN BY REACTING WITH ACETALDEHYDE
- Author
- MATSUO T; ITOO S
KAGOSHIMA UNIV., DEP. HORTIC./KAGOSHIMA 890/JPN - Source
- AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 3; PP. 683-689; BIBL. 24 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- KAKI TRAITEMENT CHIMIQUE CARBONE DIOXYDE PROPRIETE ORGANOLEPTIQUE TANIN ELIMINATION FRUIT ALIMENT ASTRINGENCE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- KAKI CHEMICAL TREATMENT CARBON DIOXIDE ORGANOLEPTIC PROPERTIES TANNIN ELIMINATION FRUIT FOOD FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0385158
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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