Comparison of Quality Characteristics on Traditional Dried Persimmons from Various Regions |
김종국
(상주대학교 식품영양학과)
강우원 (상주대학교 식품영양학과) 오상룡 (상주대학교 식품공학과) 김준한 (상주대학교 식품영양학과) 한진희 (상주대학교 식품영양학과) 문혜경 (상주대학교 식품영양학과) 최종욱 (경북대학교 식품공학과) |
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Changes of composition in the species of persimmon leaves (Diospyros kaki folium) during growth.
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Changes in the quality of astringent persimmon during removal of astringency by carbon dioxide.
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Comparison of fruit quality of various astringent persimmon cultivars during storage in atmosphere controlled with high CO₂concentration
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The qualitative differences of persimmon tannin and the natural removal of astringency.
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The Aroma components of duchung tea and persimmon leaf tea.
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The effect of package material and moisture content on storage of dried persimmons at room temperature
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Investigation on the condition of the removal of astringency during MA storage of astringent persimmon variety.
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The compositions of fatty acid and amino acid and storage property in dried persimmons.
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Physiological characteristics of tannins isolated from astringent persimmon fruits.
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Package atmosphere and quality as affected by modiffed atmosphere conditions of persimmon (Diospyros kaki. cv. Fuyu) fruits.
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Effect of ethanol treatment on flesh darkening and polyphenoloxidase activity in Japanese persimmon, Hiratanenashi.
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Astringency removal and ripening in persimmons treated with ethanol and ethylene
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Effect of packaging materials and methods on the storage quality of dried persimmon
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Effects of calcium and galactose on the ethylene production of persimmon fruits.
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The Chemical composition of persimmon (Diospyros kaki, Thumb) leaf tea.
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An improvement on removing astringency in persimmon fruits by carbon dioxide gas.
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Changes of vitamin C and superoxide dismutase (SOD)-like activity of persimmon leaf tea by processing method and extraction condition
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Changes of microflora in processing and preservation of dried persimmon
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