Nutritional Evaluation and Antioxidant Potential of Pekmez a By-Product of Saffron Processing
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Publisher
Elsevier BV
Reference37 articles.
1. The effects of aqueous and alcoholic saffron (Crocus sativus) tepal extracts on quality and shelf-life of pacific white shrimp (Litopeneous vannamei) during iced storage;M Abbasvali;Journal of Food Quality,2016
2. Exchange of total carbohydrate, minerals, and phenolics in grape and grape products;A Baydar;Turkish Journal of Agriculture -Food Science and Technology,2021
3. Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5-hydroxymethyl furfural formation;D Altiok;Journal of Food Processing and Preservation,2022
4. Vitamins and Human Health: Systematic Reviews and Original Research;T Barker;Nutrients,2023
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