Khalid, B. 2025. 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. 14, 2 (Dec. 2025), 270–281. DOI:https://doi.org/10.54174/pgxn7344.