Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 3, 2009, Pages 231-239

  Akbulut, Mehmet ^a   Özcan, Mehmet Musa ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Inductively coupled plasma atomic emission spectrometry; Minerals; Morus spp; Mulberry; Pekmez (boiled mulberry juice)

Indexed keywords

CALCIUM; COPPER; LITHIUM; MAGNESIUM; MANGANESE; PHOSPHORUS; POTASSIUM; SODIUM; STRONTIUM; SULFUR; ZINC;

ARTICLE; ATOMIC EMISSION SPECTROMETRY; BLACK MULBERRY; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); FRUIT JUICE; MINERAL CONTENT; MULBERRY; NONHUMAN; NUTRIENT CONTENT; RED MULBERRY; SPECIES COMPARISON;

BEVERAGES; FOOD HANDLING; MINERALS; MORUS; NUTRITIVE VALUE; PLANT EXTRACTS; SPECTROPHOTOMETRY, ATOMIC; TURKEY;

MORUS (PLANT); MORUS ALBA; MORUS NIGRA; MORUS RUBRA;

EID: 68349125260     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701695609     Document Type: Article

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