Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.

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Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.

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Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.

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2015 nî lūn-bûn

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Physicochemical characterizati ...... uality and food acceptability.

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Physicochemical characterizati ...... uality and food acceptability.

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Physicochemical characterizati ...... uality and food acceptability.

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Physicochemical characterizati ...... uality and food acceptability.

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Physicochemical characterizati ...... uality and food acceptability.

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Physicochemical characterizati ...... uality and food acceptability.

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Physicochemical characterizati ...... uality and food acceptability.

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Domingo Saura

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Eva González

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Manuel Valero

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Nuria Martí

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Salud Vegara

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Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews.

Fermentative production of L(+)-lactic acid using hydrolyzed acorn starch, persimmon juice and wheat bran hydrolysate as nutrients.

Antidiabetic activity of Diospyros peregrina fruit: effect on hyperglycemia, hyperlipidemia and augmented oxidative stress in experimental type 2 diabetes.

Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice.

Phenolic and antioxidant diversity among persimmon (Diospyrus kaki L.) genotypes in Turkey.

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scholarly article

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10.1111/1750-3841.12772

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Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.

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P2860

P2860

Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.

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