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Plaza, L., Colina, C., de Ancos, B., Sánchez-Moreno, C. and Cano, M.P. (2012) Influence of Ripening and Astringency on Carotenoid Content of High-Pressure Treated Persimmon Fruit (Diospyros kaki L.). Food Chemistry, 130, 591-597.
http://dx.doi.org/10.1016/j.foodchem.2011.07.080

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