Publication: Nonenzymic Browning During Storage of White Hard Grape Pekmez (Zile Pekmezi)
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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°C for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. © 2002 Elsevier Science Ltd. All rights reserved.
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Q1
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Source
Food Chemistry
Volume
80
Issue
4
Start Page
441
End Page
443