Výsledky vyhledávání - "Özge Turfan Aksu"

Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

Autor: Özge Turfan Aksu, Ali Coşkun, Mehmet Özkan, Betül Erkan Koç, Oktay Yemiş, Meltem Türkyılmaz

Publikováno v: Food chemistry. 141(4)

The effects of different sulphuring methods, i.e. sulphuring by "burning the elemental sulphites (BES)," SO2 gas from liquified SO2 tank (SG)" and dipping into sodium metabisulphite solution (DSM)" on the colour (brown colour formation and carotenoid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::997aa4aae0c83260a1c0071498405cff
https://pubmed.ncbi.nlm.nih.gov/23993535

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