TOSUN, I. olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage. Grasas y Aceites, [S. l.], v. 55, n. 3, p. 259–263, 2004. DOI: 10.3989/gya.2004.v55.i3.174. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/174. Acesso em: 23 feb. 2025.