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The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit

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dc.contributor.buuauthorGüldaş, Metin
dc.contributor.departmentKaracabey Meslek Yüksekokulu
dc.contributor.departmentGıda Teknolojisi Bölümü
dc.contributor.orcid0000-0002-5187-9380
dc.contributor.researcheridU-1332-2019
dc.contributor.scopusid35617778500
dc.date.accessioned2023-03-20T12:27:07Z
dc.date.available2023-03-20T12:27:07Z
dc.date.issued2003-10
dc.description.abstractThe 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.
dc.identifier.citationGüldaş, M. (2003). “The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit”. Journal of Food Quality, 26(4), 353-358.
dc.identifier.doi10.1111/j.1745-4557.2003.tb00250.x
dc.identifier.endpage358
dc.identifier.issn0146-9428
dc.identifier.issue4
dc.identifier.scopus2-s2.0-0242425119
dc.identifier.startpage353
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2003.tb00250.x
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4557.2003.tb00250.x
dc.identifier.urihttp://hdl.handle.net/11452/31654
dc.identifier.volume26
dc.identifier.wos000186097800006
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley-Hindawi
dc.relation.journalJournal of Food Quality
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood science and technology
dc.subjectKiwi fruit
dc.subjectIrradiation
dc.subjectPulp
dc.subjectActinidia deliciosa
dc.subjectBoiling liquids
dc.subjectChlorophyll
dc.subjectComposition
dc.subjectHeating
dc.subjectOrganic acids
dc.subjectpH effects
dc.subjectSodium compounds
dc.subjectSolubility
dc.subjectSpectrophotometry
dc.subjectTurkish kiwifruit
dc.subjectFruits
dc.subject.scopusSolanum Betaceum; Physalis Peruviana; Fruit
dc.subject.wosFood science and technology
dc.titleThe determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentKaracabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü
local.indexed.atScopus
local.indexed.atWOS

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