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H. Mengeş

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Open access Aug 2026

Evaluation of Drying Temperature and Air Velocity Dependent Profile of Bioactive Compounds, and Antioxidant Capacity of Black Mulberry (Morus Nigra L.) Fruit: a Chemometric Approach

The aim of this study was to determine the effect of drying temperature (50, 60, 70, and 80 °C) and air velocity (AV) (2 m/s and 3 m/s) on the phenolic compounds, antioxidant capacity, total phenolic and monomeric anthocyanin contents, and color parameters (L*, a*, b*, C*, h) of the black mulberry (Morus nigra L). The...

H. Çoklar, M. Akbulut, Mehmet Hakan Sonmete et al. · 0 citations

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