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The effects of different deastringency treatments (untreated, carbon dioxide, warm water, or ethanol), before drying on the quality characteristics of dried fruit slices prepared from whole “Cheongdobansi” persimmons were evaluated. L* (lightness) and a* (redness) values of dried slices from warm water- and ethanol-treated groups were higher, respectively, compared to that of dried slices from other...
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