fruit preserves jam apricot
Selected indexed studies
- Comparative Evaluation of Qualitative and Nutraceutical Parameters in Fresh Fruit and Processed Products of 'Lady Cot' and Vesuvian 'Pellecchiella' Apricot Cultivars. (Foods, 2025) [PMID:40231913]
- Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. (J Sci Food Agric, 2011) [PMID:21254073]
- Storage Impact on the Physicochemical and Microbiological Stability of Apricot, Cherry, Raspberry, and Strawberry Jams. (Foods, 2025) [PMID:40428475]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. (2011) pubmed
- Comparative Evaluation of Qualitative and Nutraceutical Parameters in Fresh Fruit and Processed Products of 'Lady Cot' and Vesuvian 'Pellecchiella' Apricot Cultivars. (2025) pubmed
- Storage Impact on the Physicochemical and Microbiological Stability of Apricot, Cherry, Raspberry, and Strawberry Jams. (2025) pubmed
- Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. (2017) pubmed