Stabilization of Chlorophyll in Collard Greens and Parsley Juice Using Different Agents: A Kinetic Study
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DOI: 10.1111/jfpe.70146
Abstract: This study aimed to obtain a more stable colored product by slowing down chlorophyll degradation in collard greens and parsley juices, which are rich in chlorophyll. For this purpose, four different stabilizing agents (l‐ascorbic acid,… read more here.
Keywords: greens parsley; degradation; juice; chlorophyll degradation ... See more keywords