Published January 1, 2018
| Version v1
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Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage
- 1. Ankara Univ, Dept Food Engn, Fac Engn, Ankara, Turkey
- 2. Ankara Univ, Inst Food Safety, Ankara, Turkey
Description
BackgroundThe effect of sulfur dioxide (SO2) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 degrees C for 379 days.
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