MECHANISMS OF REMOVING ASTRINGENCY IN PERSIMMON FRUITS BY CARBON-DIOXIDE TREATMENT .2. CHEMICAL-STRUCTURE OF KAKI-TANNIN FROM IMMATURE FRUIT OF PERSIMMON (DIOSPYROS-KAKI L)

被引：164

作者：

MATSUO, T

ITO, S

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1978年 / 42卷 / 09期

关键词：

D O I：

10.1080/00021369.1978.10863225

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1637 / 1643

页数：7

共 13 条

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SWAIN, T
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[5] STUDIES ON TANNIN OF JAPANESE PRSIMMON (DIOSPYROS KAKI L) .1. ISOLATION OF LEUCOANTHOCYANIN FROM KAKI FRUIT
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OSHIMA, Y
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1962, 26 (03): : 156 - &
[6] Ito S., 1971, BIOCH FRUITS THEIR P, V2, P281
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