"Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment"
written by Pedro Novillo, Cristina Besada, Li Tian, Almudena Bermejo, Alejandra Salvador,
published by Food and Nutrition Sciences, Vol.6 No.14, 2015
has been cited by the following article(s):
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