Fatma Abbès et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(4), 323-333 (2013-06-05)
The effect of the concentration temperature on the antioxidant activity, carotenoid and phenolic compounds of date syrup was investigated. Date juice was concentrated at 100 and at "60 in vacuum". After concentration, total phenolic, tannin, non-tannin, flavonoid and carotenoid content