Effects of Shoot Length on Functional Components of Leaves and Shoots for Tea from Japanese Persimmon 'Saijo'
January 2006
in “
food preservation science
”
Studysummary The study concludes that shoots and leaves of Japanese persimmon 'Saijo' contain high levels of total ascorbic acid and polyphenols, making them suitable for health foods, with foliating leaves offering the highest polyphenol content.
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