Chemical Characteristics of Tannins from Non-Astringent and Astringent Type Fruits of Japanese Persimmon (Diospyros kaki) with Particular Reference to Ultracentrifugal Behavior | Zendy

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Chemical Characteristics of Tannins from Non-Astringent and Astringent Type Fruits of Japanese Persimmon (Diospyros kaki) with Particular Reference to Ultracentrifugal Behavior

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