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2003•Applied Biological ChemistryRequires access

Changes of Physicochemical Characteristics during the Preparation of Persimmon Pickles

Woen-Seup Cha, Shin-Kyeong Baek, Kyeong-Min Na, Jun-Hee Park, Sang-Lyong Oh, Won-Yeong Lee, Sung-Sook Chun, Ung-Kyu Choi, Young‐Je Cho

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Key concepts: Chemistry, Food science, Pectinase, Tannin, Softening, Fermentation, Pectinesterase, Soy protein

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