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

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dc.contributor.buuauthorGüldaş, Metin
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.tr_TR
dc.contributor.orcid0000-0002-5187-9380tr_TR
dc.contributor.researcheridU-1332-2019tr_TR
dc.contributor.scopusid35617778500tr_TR
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.en_US
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.en_US
dc.identifier.endpage358tr_TR
dc.identifier.issn0146-9428
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-0242425119tr_TR
dc.identifier.startpage353tr_TR
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.volume26tr_TR
dc.identifier.wos000186097800006
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.journalJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood science and technologyen_US
dc.subjectKiwi fruiten_US
dc.subjectIrradiationen_US
dc.subjectPulpen_US
dc.subjectActinidia deliciosaen_US
dc.subjectBoiling liquidsen_US
dc.subjectChlorophyllen_US
dc.subjectCompositionen_US
dc.subjectHeatingen_US
dc.subjectOrganic acidsen_US
dc.subjectpH effectsen_US
dc.subjectSodium compoundsen_US
dc.subjectSolubilityen_US
dc.subjectSpectrophotometryen_US
dc.subjectTurkish kiwifruiten_US
dc.subjectFruitsen_US
dc.subject.scopusSolanum Betaceum; Physalis Peruviana; Fruiten_US
dc.subject.wosFood science and technologyen_US
dc.titleThe determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruiten_US
dc.typeArticle
dc.wos.quartileQ4en_US

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