Results 141 to 150 of about 4,022 (173)
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Astringency in Persimmon

1996
The genus Diospyros (family, Ebanaceae), to which persimmons belong, contains about 400 species, most of which are found in subtropical to tropical regions. The wood from certain species of the genus is used for furniture and the heads of golf clubs. For fruit production, only four species, D. kaki L., D. lotus L., D. virginiana L. and D.
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Astringent Leaves

1997
Abstract This paper was the first to be generated entirely from within my new job in America. Why had I moved? Partly it was the Brazilian experience of teaching attentive and interested graduate students that set me thinking that there might be better places to be a lecturer than at Imperial College.
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An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism

Journal of Texture Studies
ABSTRACT Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol‐rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has become a prominent research focus in the food science field.
Jiale Kuang   +6 more
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Studies of Astringency. *

The Journal of the American Pharmaceutical Association (1912), 1930
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