Quantitation of Chlorophylls and 22 of Their Colored Degradation Products in Culinary Aromatic Herbs by HPLC-DAD-MS and Correlation with Color Changes During the Dehydration Process
Author:
Affiliation:
1. EMEA Centre of Analytical Sciences, McCormick France, 999 Avenue des Marchés, 84200 Carpentras, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf4054947
Reference24 articles.
1. Localization of chlorophyllase in the chloroplast envelope
2. CHLOROPHYLL DEGRADATION
3. Identification of Catabolites of Chlorophyll-Porphyrin in Senescent Rape Cotyledons
4. Kinetic Model for Chlorophyll Degradation in Green Tissue. 2. Pheophorbide Degradation to Colorless Compounds
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