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August 1, 2005Journal of the Korean Society of Food Science and Nutrition

Quality of Persimmon Jelly by Various Ratio of Dried Persimmon Extract

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김김준한 김김종국

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김준한 et al. (2005) studied this question.

synapsesocial.com/papers/6a9b2abeef6262fefcc61b35 https://doi.org/10.3746/jkfn.2005.34.7.1091

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Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

1Studies on the Removability of Astringency in Japanese Persimmon Fruits1975 · 21 citations