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Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based Bars

Sepideh Hosseininejad1, Gemma Moraga1, Isabel Hernando1

  • 1Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed

Keywords:
Diospyros kakiantioxidant activityastringencycarotenoidsenergy barsin vitro digestionsustainabilitytannins

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