JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.98, no.13, pp.4988-4999, 2018 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
dried apricots, SO2, sugars, furosine, HMF, storage, D-SORBITOL DEHYDROGENASE, SULFUR-DIOXIDE, JUICE, DEGRADATION, KINETICS, PURIFICATION, EVOLUTION, ACID
Recep Tayyip Erdoğan University Affiliated:
BackgroundThe effect of sulfur dioxide (SO2) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 degrees C for 379 days.