Probabilty and significance for moisture loss, drying time, drying rate, total soluble sugars, pH, acidity, ash contents and vitamin C of persimmon fruit subjected to different drying temperatures and preservatives.
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Probabilty and significance for moisture loss, drying time, drying rate, total soluble sugars, pH, acidity, ash contents and vitamin C of persimmon fruit subjected to different drying temperatures and preservatives.
创建时间：
2022-03-30
