Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 20, Issue 4, 2001 >
PDF HTML XML Export Cite reminder
The Study Progress of Metallo-Chlorophyll Complexes in the Processed Green Vegetables
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

TS225.5

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    The possible mechanism and process of chlorophyll degradation in green vegetable during the processing and storage were summarized. The factors (chlorophyll derivatives, metal ions and concentration, chlorophyllase, pH value, heated temperature and time,

    Reference
    Related
    Cited by
Get Citation

ZHANG Min, CHEN De wei. The Study Progress of Metallo-Chlorophyll Complexes in the Processed Green Vegetables[J]. Journal of Food Science and Biotechnology,2001,20(4).

Copy
Related Videos

Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website