Kinetic Model for Chlorophyll Degradation in Green Tissue. 2. Pheophorbide Degradation to Colorless Compounds
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960295t
Reference15 articles.
1. Cleavage of Chlorophyll-Porphyrin (Requirement for Reduced Ferredoxin and Oxygen)
2. Chlorophyll degradation in processed foods and senescent plant tissues
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