Chlorophyll Degradation in Green Tissues: Olives, Cabbage and Pickles
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-51292-1_2
Reference6 articles.
1. Heaton JW, Marangoni AG (1996) Chlorophyll degradation in processed foods and senescent plant tissues. Trends Food Sci Technol 7:8–15
2. Heaton JW, Yada RY, Marangoni AG (1996) Discoloration of coleslaw is caused by chlorophyll degradation. J Agric Food Chem 44:395–398
3. Heaton JW, Lencki RW, Marangoni AG (1996) Kinetic model for cholorphyll degradation in green tissue. J Agric Food Chem 44:399–402
4. Minguez-Mosquera MI, Garrido-Fernandez J, Gandul-Rojas B (1989) Pigment changes in olives during fermentation and brine storage. J Agric Food Chem 37:8–11
5. Van Boekel MAJS (2000) Anniversary Review: kinetic modeling in food science: a case study on chlorophyll degradation in olives. J Sci Food Agric 80:3–9
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