Literature DB >> 12177752

Variation of copper, iron, and zinc levels in Pekmez products.

B Demirözü1, M Sökmen, A Uçak, H Yilmaz, S Gülderen.   

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Year:  2002        PMID： 12177752     DOI： 10.1007/s00128-002-0066-x

Source DB:  PubMed          Journal:  Bull Environ Contam Toxicol        ISSN： 0007-4861            Impact factor:   2.151


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  3 in total

1.  The effect of boiling on qualitative properties of grape juice produced by the traditional method.

Authors:  Mehmet Musa Özcan; Şerife Alpar; Fahad Al Juhaimi
Journal:  J Food Sci Technol       Date:  2014-11-19       Impact factor: 2.701

2.  The influence of processing and clarifier agents on the concentrations of potentially toxic elements (PTEs) in pekmez (a grape molasses-like syrup).

Authors:  Ali Heshmati; Sabah Ghadimi; Akram Ranjbar; Amin Mousavi Khaneghah
Journal:  Environ Sci Pollut Res Int       Date:  2020-01-14       Impact factor: 4.223

3.  Pesticide residues in liquid pekmez (grape molasses).

Authors:  Ozlem Erdoğrul
Journal:  Environ Monit Assess       Date:  2007-11-06       Impact factor: 2.513
  3 in total

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