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    Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage by Rebecca R. Milczarek, Ana M. Vilches, Carl W. Olsen, Andrew P. Breksa, Bruce E. Mackey, Maria T. Brandl

    Published 2020-01-01
    “…It was found that–with the exception of a marked decrease in ascorbic acid (vitamin C)—all 4 Preparation/Packaging combinations yielded products that maintained acceptable color, microbial, nutritional, and textural quality throughout the entire study. …”
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