2023-03-202023-03-202003-10Güldaş, M. (2003). “The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit”. Journal of Food Quality, 26(4), 353-358.0146-9428https://doi.org/10.1111/j.1745-4557.2003.tb00250.xhttps://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4557.2003.tb00250.xhttp://hdl.handle.net/11452/31654The 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.eninfo:eu-repo/semantics/openAccessFood science and technologyKiwi fruitIrradiationPulpActinidia deliciosaBoiling liquidsChlorophyllCompositionHeatingOrganic acidspH effectsSodium compoundsSolubilitySpectrophotometryTurkish kiwifruitFruitsArticle0001860978000062-s2.0-0242425119353358264Food science and technologySolanum Betaceum; Physalis Peruviana; Fruit