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Astringent Effect

Known as: Astringent Effects, Effect, Astringent, Effects, Astringent 
 
National Institutes of Health

Papers overview

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2018
2018
Three subtypes of white tea, Silver Needle (SN), White Peony (WP), and Shou Mei (SM), differ in their taste, aroma, bioactivity… Expand
2015
2015
Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new… Expand
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2011
2011
Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of… Expand
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Highly Cited
2008
Highly Cited
2008
Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the… Expand
2007
2007
The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown… Expand
Highly Cited
2005
Highly Cited
2005
Recently, bioresponse-guided fractionation of black tea infusions indicated that neither the high molecular weight thearubigens… Expand
2005
2005
The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time… Expand
2004
2004
We evaluated the effects of tannic acid and purified persimmon tannin on survival and reproduction of bean bugs, Riptortus… Expand
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