Author:
Özdemir İbrahim Sani,Bureau Sylvie,Öztürk Bülent,Seyhan Ferda,Aksoy Hatice
Publisher
Springer Science and Business Media LLC
Reference30 articles.
1. Adachi T, Nonogi H, Fuke T et al (1979) On the combination of sulphite with food ingredients (aldehydes, ketones and sugars). II. Zeitschrift f{ü}r Leb und Forsch 168:200–205.
https://doi.org/10.1007/BF01123173
2. Akin EB, Karabulut I, Topcu A (2008) Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chem 107:939–948.
https://doi.org/10.1016/j.foodchem.2007.08.052
3. AOAC-932.12 (1998) Solids (soluble) in fruits and fruit products. Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Arlington
4. AOAC-942.15 (1995) Acidity (titratable) of fruit products. Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Arlington
5. Barrett RB (2002) Characterisation of apricot polyphenoloxidase during fruit development. Thesis (M.App.Sc.). The University of Adelaide
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献