Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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2. Adsorption of gases in multimolecular layer;Brunauer;Journal of the American Chemists Society,1983
3. Chlorophyll degradation and lipid oxidation in frozen unblanched peas;Buckle;Journal of the Science of Food and Agriculture,1970
4. A single layer moisture adsorption theory as a basis for the stability and availability of moisture in dehydrated foods;Caurie;J. Food Technol.,1971
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