Effects of cooking methods on chlorophylls, pheophytins and...

International Journal of Food Science & Technology 2006 Vol. 41; Iss. 3

Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables

Nihal Turkmen, Ender Sinan Poyrazoglu, Ferda Sari, Y. Sedat Velioglu
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Volume:
41
Year:
2006
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2005.01061.x
File:
PDF, 226 KB
english, 2006
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