Color Reversion in Processed Vegetables II. Model System Studies-Reference-Cited by-同舟云学术

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Color Reversion in Processed Vegetables II. Model System Studies

Published:1965-03 Issue:2 Volume:30 Page:317-324
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SCHANDERL SIGMUND H.,MARSH G. L.,CHICHESTER C. O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb00309.x/fullpdf

Reference13 articles.

1. The Chemistry of Chlorophyll (With Special Reference to Foods)

2. M. A. Bridges, 1941 . Dietetics for the Clinician . 4th ed. Lea & Febiger, Philadelphia. 799 -815 .

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2. Color Improvement and Metallo-chlorophyll Complexes in Continuous Flow Aseptically Processed Peas;Journal of Food Science;1999-11

3. Rapid extraction of epidermis chlorophyll of moso bamboo (Phyllostachys pubescens) culm using ultrasonics;Journal of Wood Science;1998-02

4. Antimutagenicity, cytotoxicity and composition of chlorophyllin copper complex;Cancer Letters;1997-12

5. Preparation of Cu(II) complexes of oxidized chlorophylls and their determination by thin-layer and high-performance liquid chromatography;Journal of Chromatography A;1996-04

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