Sarkhosh, A., F. Habibi, and J. K. Brecht. “Alleviating Astringency in Persimmon Fruit for Enhanced Palatability and Consumer Acceptability: HS1483, 5/2024”. EDIS, vol. 2024, no. 3, May 2024, doi:10.32473/edis-hs1483-2024.