GREEN COLOR DEGRADATION of BLANCHED BROCCOLI (BRASSICA OLERACEA) DUE to ACID and MICROBIAL GROWTH
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2000.tb00417.x/fullpdf
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1. Separation of chlorophyll compounds and their polar derivatives by high-performance liquid chromatography
2. Degradation Kinetics of Chlorophylls and Chlorophyllides
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