Evaluation of Astringency and Tannin Content in ‘Xichu’ Persimmons Using Near Infrared Spectroscopy
Publisher： Taylor & Francis Ltd
E-ISSN： 1532-2386|18|5|1014-1028
ISSN： 1094-2912
Source： International Journal of Food Properties, Vol.18, Iss.5, 2015-05, pp. : 1014-1028
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