The effects of production methods and storage on the chemical constituents of apple pekmez-Reference-Cited by-同舟云学术

The effects of production methods and storage on the chemical constituents of apple pekmez

Published:2016-07 Issue:7 Volume:53 Page:3083-3092
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Kuşçu Alper,Bulantekin Özcan

Funder

SDU Research Project Council

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2281-1.pdf

Reference35 articles.

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2. Álvarez S, Riera FA, Álvarez R et al (2000) A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate. J Food Eng 46:109–125

3. AOAC (2000) Official methods of analysis of AOAC International, 17th edn. Association of Analytical Communities, Gaithersburg

4. Batu A (1991) Farklı iki yönteme göre üretilen kuru üzüm pekmezinde oluşan kimyasal değişmeler üzerine bir araştırma. Cumhuriyet Ün. Tokat Ziraat Fakültesi Dergisi 7(1):179–189

5. Batu A (2005) Production of liquid and white solid pekmez in Turkey. J Food Qual 28:417–427

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