Determination of time exposure to ethanol for reducing astringency of persimmon 'Mikado' (Diospyros kaki) for minimally processing.

Determination of time exposure to ethanol for reducing astringency of persimmon 'Mikado' (Diospyros kaki) for minimally processing.

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Bibliographic Details
Main Authors: NEVES JUNIOR, A. C. V., SOARES, A. G., FREITAS, D. G. C., ALENCAR, C. A., FONSECA, M. J. O., CONEGLIAN, R. C. C.
Other Authors: AUGUSTO CÉSAR VIEIRA NEVES JUNIOR, UFRRJ; ANTONIO GOMES SOARES, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; C. A. ALENCAR, CNPAB; MARCOS JOSE DE OLIVEIRA FONSECA, CTAA; REGINA CELI CAVESTRÉ CONEGLIAN, UFRRJ.
Format: Separatas biblioteca
Language:English
eng
Published: 2011-02-14
Subjects:Caqui, Processamento Mínimo.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/877031
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