Cite
HARVARD Citation
Chung, H. et al. (2015). Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons. Food chemistry. pp. 192-197. [Online].
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Chung, H. et al. (2015). Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons. Food chemistry. pp. 192-197. [Online].