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2015•Journal of Food Science and TechnologyOpen access

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Jinyu Chen, Jing Du, Zhenzhen Ge, Wei Zhu, Rongzu Nie, Chunmei Li

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Key concepts: Diospyros kaki, Pectin, Sugar, Chemistry, Food science, Flavor, Ascorbic acid, Aroma

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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics — Research Paper | ScholarLens