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

<div>Mean levels of ascorbic acid of the persimmon chips over the 1-year course of the storage study, overlaid with best-fit exponential decay (1<sup>st</sup>-order kinetics) curves. Each error bar is constructed using 1 standard error from the mean. DW = dry weight.</div>

Journal of Food Quality

fig4

Figure 4

Figure 4: 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 4