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Effects of Processing Conditions of the Green-leafy Vegetable Juice Enriched with Selenium on It''s Quality Stability
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    Abstract:

    The changing regularity of two quality indexes on three Se-enriched green-leafy vegetable juices has been studied during making juices. The effects of processing conditions on chlorophyll contents, total Se content and organic Se percentage have been stud

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ZHANG Min, CAO Ping. Effects of Processing Conditions of the Green-leafy Vegetable Juice Enriched with Selenium on It''s Quality Stability[J]. Journal of Food Science and Biotechnology,2000,19(3).

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