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Composition of commercial U.S. and Turkish dried apricots

Authors
Journal
Journal of Food Composition and Analysis
0889-1575
Publisher
Elsevier
Publication Date
Volume
2
Issue
1
Identifiers
DOI: 10.1016/0889-1575(89)90060-4

Abstract

Abstract Commercial imported Turkish dried apricots have about half the titratable acidity of the U.S. Blenheim apricots, are lower in total sugars, and contain twice as much calcium. They also have less than half the β-carotene than the U.S. fruit. The Turkish apricots have a light yellow appearance in contrast to the deep orange of the U.S. dried halves. The two fruits have similar amino acid profiles.

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