Identification and Quantification of Metallo–Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography–Mass Spectrometry Quadrupole/Time-of-Flight-Reference-Cited by-同舟云学术

Identification and Quantification of Metallo–Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography–Mass Spectrometry Quadrupole/Time-of-Flight

Published:2011-10-04 Issue:20 Volume:59 Page:11100-11108
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aparicio-Ruiz Ramón¹,Riedl Ken M.¹,Schwartz Steven J.¹

Affiliation:

1. Department of Food Science & Technology, The Ohio State University, 110 Parker Food Science & Technology Building, 2015 Fyffe Court, Columbus, Ohio 43210, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201643s

Reference35 articles.

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4. Segner, W. P.; Ragusa, T. J.; Nank, W. K.; Hoyle, W. C.Process for the preservation of green color in canned vegetables. U.S. patent 4,473,591, 1984.

5. Hekal, I. M.; Erlandson, P. M.Coating and container for retention of green vegetables. U.S. patent 4,615,924, 1986.

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