Correlation of Polyphenols, Pectin Substances and Antioxidant Activity of Persimmon Fruits (Diospyros kaki L.) According to Ripening Stage and Processing Conditions. EPSTEM [Internet]. 2026 Jul. 31 [cited 2026 Sep. 29];40:1-10. Available from: https://epstem.net/index.php/epstem/article/view/1421