Corrigendum to "Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties" [Food Chemistry, 107 (2008) 939-948] (DOI:10.1016/j.foodchem.2007.08.052);Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 939-948

  Akin, Elif Betul ^a   Karabulut, Ihsan ^b   Topcu, Ali ^c  

^a Turkish Patent Institute   (Turkey)

^b INONU UNIVERSITY   (Turkey)

^c HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Apricot; Carotenoids; Color; Dry matter; Malic acid; Minerals; Phenolics; Sorbitol; Sugars; Carotene

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CARBOXYLIC ACID; CAROTENOID; FRUCTOSE; GLUCOSE; MALIC ACID; MINERAL; PHENOL DERIVATIVE; SORBITOL; SUCROSE; SUGAR;

ACIDITY; APRICOT; ARTICLE; CHEMICAL ANALYSIS; COLOR; FOOD ANALYSIS; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; NUTRITIONAL VALUE; PH; TURKEY (REPUBLIC);

PRUNUS ARMENIACA;

EID: 36148978543     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.065     Document Type: Erratum

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