Stability of chlorophyll–protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure-Reference-Cited by-同舟云学术

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Stability of chlorophyll–protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3177-S3188
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Wang Rongrong¹²,Ding Shenghua³,Hu Xiaosong¹,Zhang Yan¹

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

2. College of Food Science and Technology, Hunan Agricultural University, Changsha, China

3. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1293088

Reference24 articles.

1. Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC

2. In-Depth Analysis of the Thylakoid Membrane Proteome of Arabidopsis thaliana Chloroplasts: New Proteins, New Functions, and a Plastid Proteome Database[W]

3. The structure and function of CPa-1 and CPa-2 in Photosystem II

4. Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

5. Inactivation of Staphylococcus aureus by high hydrostatic pressure in saline solution and meat slurry with different initial inoculum levels

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