| dc.contributor.author | Tosun, I | |
| dc.contributor.author | Ustun, NS | |
| dc.date.accessioned | 2020-06-21T15:44:33Z | |
| dc.date.available | 2020-06-21T15:44:33Z | |
| dc.date.issued | 2003 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | https://doi.org/10.1016/S0308-8146(02)00196-6 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/21853 | |
| dc.description | WOS: 000181071600001 | en_US |
| dc.description.abstract | Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 degreesC for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. (C) 2002 Elsevier Science Ltd. All rights reserved. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Elsevier Sci Ltd | en_US |
| dc.relation.isversionof | 10.1016/S0308-8146(02)00196-6 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | pekmez | en_US |
| dc.subject | Zile pekmezi | en_US |
| dc.subject | white hard grape pekmez | en_US |
| dc.subject | hydroxymethylfurfural | en_US |
| dc.subject | colour | en_US |
| dc.title | Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi) | en_US |
| dc.type | article | en_US |
| dc.contributor.department | OMÜ | en_US |
| dc.identifier.volume | 80 | en_US |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.startpage | 441 | en_US |
| dc.identifier.endpage | 443 | en_US |
| dc.relation.journal | Food Chemistry | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
