HPLC Determination of Chlorophyll and Carotenoid Pigments in Processed Green Pea Cultivars (Pisum sativum L.)
Author:
Affiliation:
1. Department of Horticulture, Danish Institute of Agricultural Sciences, Research Center Aarslev, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010569z
Reference29 articles.
1. THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES
2. HPLC separation and fluorimetric estimation of chlorophylls and pheophytins in fresh and frozen peas
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