A MODEL EXPERIMENT FOR DE-ASTRINGENCY OF PERSIMMON FRUIT WITH HIGH-CARBON DIOXIDE TREATMENT - INVITRO GELATION OF KAKI-TANNIN BY REACTING WITH ACETALDEHYDE

被引：78

作者：

MATSUO, T

ITOO, S

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1982年 / 46卷 / 03期

关键词：

D O I：

10.1080/00021369.1982.10865131

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

收藏

页码：683 / 689

页数：7

相关论文

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