Yayın: The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit
Dosyalar
Tarih
Kurum Yazarları
Güldaş, Metin
Yazarlar
Danışman
Dil
Türü
Yayıncı:
Wiley-Hindawi
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Özet
The contents of ascorbic acid, chlorophyll and pectin in kiwifruits (Hayward cultivar) grown in Turkey were investigated. While chlorophyll and pectin contents were similar to previous studies, the ascorbic acid content tended to be lower.
Açıklama
Kaynak:
Anahtar Kelimeler:
Konusu
Food science and technology, Kiwi fruit, Irradiation, Pulp, Actinidia deliciosa, Boiling liquids, Chlorophyll, Composition, Heating, Organic acids, pH effects, Sodium compounds, Solubility, Spectrophotometry, Turkish kiwifruit, Fruits
Alıntı
Güldaş, M. (2003). “The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit”. Journal of Food Quality, 26(4), 353-358.