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

How to cite this article

APA /
Cho, J. H., Song, I. K., Cho, D. H., Dhungana, S. K., Ahn, H., & Kim, I. (2017). Quality characteristics of dried persimmon (Diospyros kaki Thunb) of different fruit sizes. African Journal of Biotechnology , 16(9), 429-433.
Chicago /
Ji Hyeong Cho, In Kyu Song, Doo Hyun Cho, Sanjeev Kumar Dhungana, Hong Ahn and  Il-Doo Kim. "Quality characteristics of dried persimmon (Diospyros kaki Thunb) of different fruit sizes." African Journal of Biotechnology 16, no. 9 (2017): 429-433.
MLA /
Ji Hyeong Cho, et al. "Quality characteristics of dried persimmon (Diospyros kaki Thunb) of different fruit sizes." African Journal of Biotechnology 16.9 (2017): 429-433.
DOI /
https://doi.org/10.5897/AJB2017.15895
URL /
https://academicjournals.org/journal/AJB/article-abstract/5691F1563013

Copyright © 2024 Author(s) retain the copyright of this article.

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

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