Determination of time exposure to ethanol for reducing astringency of persimmon 'Mikado' (Diospyros kaki) for minimally processing.

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dc.contributorAUGUSTO CÉSAR VIEIRA NEVES JUNIOR, UFRRJ; ANTONIO GOMES SOARES, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; C. A. ALENCAR, CNPAB; MARCOS JOSE DE OLIVEIRA FONSECA, CTAA; REGINA CELI CAVESTRÉ CONEGLIAN, UFRRJ.
dc.creatorNEVES JUNIOR, A. C. V.
dc.creatorSOARES, A. G.
dc.creatorFREITAS, D. G. C.
dc.creatorALENCAR, C. A.
dc.creatorFONSECA, M. J. O.
dc.creatorCONEGLIAN, R. C. C.
dc.date2011-04-09T22:24:56Z
dc.date2011-04-09T22:24:56Z
dc.date2011-02-14
dc.date2010
dc.date2011-04-10T11:11:11Z
dc.date.accessioned2026-06-30T23:07:15Z
dc.identifierIn: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and horticulture for people: abstracts. [S.l.]: ISHS, 2010. v. 2, p. 119, S02.235.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/877031
dc.identifier.urihttp://hdl.handle.net/123456789/374411
dc.languageeng
dc.rightsopenAccess
dc.subjectCaqui
dc.subjectProcessamento Mínimo
dc.titleDetermination of time exposure to ethanol for reducing astringency of persimmon 'Mikado' (Diospyros kaki) for minimally processing.
dc.typeResumo em anais e proceedings

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