Cite
HARVARD Citation
Murakami, S. et al. (2021). Ethylene treatment of "Maekawa‐Jiro" persimmon affects peel characteristics and consequently, enables boil‐peeling. Food science & nutrition. 9 (5), pp. 2597-2604. [Online].
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Murakami, S. et al. (2021). Ethylene treatment of "Maekawa‐Jiro" persimmon affects peel characteristics and consequently, enables boil‐peeling. Food science & nutrition. 9 (5), pp. 2597-2604. [Online].