Effect of processing variables on the characteristics of persimmon liqueur

• 31 December 1993
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 46  (2) , 183-188
• https://doi.org/10.1016/0308-8146(93)90034-d

Abstract

Keywords

• ALCOHOL
• LIQUEUR PERSIMMON
• PROTEINS
• DISTILLATION
• PHENOLIC
• ULTRAVIOLET
• RAW
• LIQUEUR WAS PREPARED