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Changes in sugar, organic acid contents and characteristics of kaki-shibu during fermentation
by
Imai
,
K
. (
Osaka Prefectural Univ
.,
Sakai
(
Japan
).
Coll
.
of Agriculture
)
,
Shiozaki, S
,
Tsuda, T
,
Nakao, Y
,
Ogata, T
,
Horiuchi, S
Published in
Engei Gakkai zasshi
(01.01.2001)
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Journal Article
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agriculture
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agriculture
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carbohydrates
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diospyros kaki
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fermentation
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horticulture
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japanese persimmon
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