Fermented persimmon extract (kaki-shibu) is useful as a standard for component analyses of persimmon phytobezoars

Authors :: Toshihiro Murata
Masaya Iwamuro
Yuko Okamoto
Kazuhide Yamamoto
Hidenori Shiraha
Hiroyuki Okada
Yoshinari Kawai
Source :: Okayama Igakkai Zasshi (Journal of Okayama Medical Association). 126:127-131
Publication Year :: 2014
Publisher :: Okayama Medical Association, 2014.

Subjects :: chemistry.chemical_compound
Component analysis
chemistry
Component (thermodynamics)
business.industry
Tannic acid
Persimmon extract
Medicine
Fermentation
Food science
business

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