Changes in Cell Wall Polysaccharide Composition During Fruit Softening of Japanese Persimmon (Dispyros Kaki Thunb. Var. Hiratanenashi).
NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.36.8_647
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 1989
Authors
Publisher
Japanese Society for Food Science and Technology