KHALID, Brwa. Effect of Conventional Thermal Processing Duration on Hydroxymethyel furfural, Antioxidant Activity, and Physicochemical Properties of Pomegranate Molasses. University of Thi-Qar Journal of agricultural research, [S. l.], v. 14, n. 2, p. 270–281, 2025. DOI: 10.54174/pgxn7344. Disponível em: http://www.jam.utq.edu.iq/index.php/main/article/view/610.. Acesso em: 12 dec. 2025.