1. Açık Erişim@BUU
  2. İndeksli Yayınlar
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Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/31654
Title: The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit
Authors: Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.
0000-0002-5187-9380
Güldaş, Metin
U-1332-2019
35617778500
Keywords: Food science and technology
Kiwi fruit
Irradiation
Pulp
Actinidia deliciosa
Boiling liquids
Chlorophyll
Composition
Heating
Organic acids
pH effects
Sodium compounds
Solubility
Spectrophotometry
Turkish kiwifruit
Fruits
Issue Date: Oct-2003
Publisher: Wiley-Hindawi
Citation: Güldaş, M. (2003). “The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit”. Journal of Food Quality, 26(4), 353-358.
Abstract: The contents of ascorbic acid, chlorophyll and pectin in kiwifruits (Hayward cultivar) grown in Turkey were investigated. While chlorophyll and pectin contents were similar to previous studies, the ascorbic acid content tended to be lower.
URI: https://doi.org/10.1111/j.1745-4557.2003.tb00250.x
https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4557.2003.tb00250.x
http://hdl.handle.net/11452/31654
ISSN: 0146-9428
Appears in Collections:Scopus
Web of Science

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