The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)

Journal source
Journal name: 
Quality Assurance and Safety of Crops & Foods (QAS)
Issue: 
Volume 08 (2016), Issue 4
Page(s): 
493–500
Author(s): 
H. Boz, M.M. Karaoğlu, G. Kaban