Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips during Storage

<div>Mean levels of the (a) % tannins and (b) condensed tannins of the persimmon chips over the 1-year course of the storage study. Each error bar is constructed using 1 standard error from the mean. CE = catechin equivalents; DW = dry weight.</div>

Journal of Food Quality

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Figure 3

Figure 3: Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips during Storage 

Journal of Food Quality

Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

Figure 3