Changes in polyphenol profile of dried apricots containing SO2 at various concentrations during storage.
Melek AltındağMeltem TürkyılmazMehmet ÖzkanPublished in: Journal of the science of food and agriculture (2017)
To produce dried apricots having high polyphenol content, ∼2000 mg SO2 kg-1 should be used. Low storage temperature (<30 °C) was not necessary for the protection of polyphenols. © 2017 Society of Chemical Industry.
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