Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb09216.x/fullpdf
Reference24 articles.
1. Chlorophyll degradation products from processed pea purée
2. Chlorophyll, colour and pH changes in H.T.S.T. processed green pea puree
3. UNDESIRABLE COLOR CHANGE IN FROZEN PEAS STORED AT INSUFFICIENTLY LOW TEMPERATURES
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