文章基本信息

标题：Türk Nar Sularının Bileşim Öğeleri
本地全文：下载
作者：Çiğdem Ünal ; Sedat Velioğlu ; Bekir Cemeroğlu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1995
卷号：20
期号：6
出版社：Association of Food Technology, Turkey
摘要：The chemical composition (totally 23 parameters) of many different Turkish pomegranate juices, which were obtained in two growing season, were investigated and results evaluated statistically. According to the results acidity of pomegranate juices were varied between larger ranges. Ratio of glucose to fructose is always below 1.0. Juices included extremely high amounts of chlorine, which is 496 mg/L on average. D-isocitric acid is also found in quite high amounts.