Color, Tannin Content, and Antioxidant Potential of Dried Persimmon Fruits Prepared after Different Pretreatments

Author(s): Mun-Gyeong Cho, Ji-Hyeong Cho, Mun-yeong Lee, Sanjeev Kumar Dhungana, Il-Doo Kim

Keywords: Antioxidant, Color Value, Drying, Pretreatment, Tannin Content

Abstract   References Volume 7 - Nov 2018 DOI: 10.18483/ijSci.1837

Cite this Article:
Il-Doo Kim, Color, Tannin Content, and Antioxidant Potential of Dried Persimmon Fruits Prepared after Different Pretreatments, International Journal of Sciences 11(2018):39-43 DOI: 10.18483/ijSci.1837