Sawabe, A.; Ohnishi, N.; Yoshioka, S.; Kusudo, K.; Kanno, K.; Watanabe, Y.
Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”. Processes 2021, 9, 1989.
https://doi.org/10.3390/pr9111989
AMA Style
Sawabe A, Ohnishi N, Yoshioka S, Kusudo K, Kanno K, Watanabe Y.
Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”. Processes. 2021; 9(11):1989.
https://doi.org/10.3390/pr9111989
Chicago/Turabian Style
Sawabe, Akiyoshi, Natsumi Ohnishi, Sachiko Yoshioka, Kunihiro Kusudo, Kenichi Kanno, and Yoshiyuki Watanabe.
2021. "Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”" Processes 9, no. 11: 1989.
https://doi.org/10.3390/pr9111989
APA Style
Sawabe, A., Ohnishi, N., Yoshioka, S., Kusudo, K., Kanno, K., & Watanabe, Y.
(2021). Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”. Processes, 9(11), 1989.
https://doi.org/10.3390/pr9111989