Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Effects of sulphurisation on vitamins (A, C and E) and malondialdehyde in apricots

(2009) Fethi Kamışlı et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of sulphiting and drying methods on physico-chemical and sensorial quality of dried apricots during ambient storage

(2009) Mohammad A. Mir et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Total antioxidant capacity and phenolics content in fresh apricots

(2008) A. Leccese et al.   ACTA ALIMENTARIA

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

(2008) Monica A. Madrau et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY

Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties

(2007) Elif Betul Akin et al.   FOOD CHEMISTRY