African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

Quality characteristics of dried persimmon (Diospyros kaki Thunb) of different fruit sizes

Ji Hyeong Cho
  • Ji Hyeong Cho
  • Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.
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In Kyu Song
  • In Kyu Song
  • Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.
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Doo Hyun Cho
  • Doo Hyun Cho
  • Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.
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Sanjeev Kumar Dhungana
  • Sanjeev Kumar Dhungana
  • School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
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Hong Ahn
  • Hong Ahn
  • Department of Hotel, Restaurant, Culinary Arts and Wine.Coffee, Daegu Health College, Daegu 41422, Korea.
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Il-Doo Kim*
  • Il-Doo Kim*
  • International Institute of Research and Development, Kyungpook National University, Daegu 41566, Korea.
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  •  Received: 16 January 2017
  •  Accepted: 10 February 2017
  •  Published: 01 March 2017

Authors

Ji Hyeong Cho
Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.

In Kyu Song
Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.

Doo Hyun Cho
Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.

Sanjeev Kumar Dhungana
School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.

Hong Ahn
Department of Hotel, Restaurant, Culinary Arts and Wine.Coffee, Daegu Health College, Daegu 41422, Korea.

Il-Doo Kim*
International Institute of Research and Development, Kyungpook National University, Daegu 41566, Korea.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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