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 Aug. 2];40((Early Pub):1-10. Available from: https://www.epstem.net/index.php/epstem/article/view/1421