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Diospyros kaki Thunb

Swain T, Hillis WE (1959) The phenolic constituents of Prunus domestica. 1. The quantitative analysis of phenolic constituents. J Sci Food Agric 10 63-68 Van Buren J (1970) Fruit phenolics. In Hulme AC (ed) The biochemistry of fruits and their products, vol 2. Academic Press, London, pp 269-304 Yonemori K, Matsushima S, Sugiura A (1983) Differences in tannins of non-astringent and astringent type fruits of Japanese persimmon (Diospyros kaki Thunb.). J Jpn Soc Hortic Sci 52 135-144 (in Japanese with English Summary)... [Pg.96]

Yonemori K, Matsushima J, Sugiura A (1983) Differences in tannins of non-astringent and astringent type fruits of Japanese persimmon (Diospyros kaki Thunb.). J Jpn Soc Hortic Sci 52 135-144 (in Japanese with English Summary)... [Pg.110]

Two novel acetic acid bacterial strains were isolated from traditional kaki vinegar, which is produced from a popular fruit, kaki (Diospyros kaki Thunb.), in Japan. These strains were named Gluconacetobacter kakiaceti sp. nov. (Komagataeibacter kakiaceti) (lino et al. 2012). [Pg.62]

See other pages where Diospyros kaki Thunb is mentioned: [Pg.50]    [Pg.50]   
See also in sourсe #XX -- [ Pg.19 , Pg.21 , Pg.29 , Pg.246 , Pg.498 , Pg.588 ]

See also in sourсe #XX -- [ Pg.19 , Pg.246 ]



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Diospyros kaki

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