Pigmental improvement of green vegetables by controlling free radicals during heat dehydration

Drying Technology

Volumn 16, Issue 1-2, 1998, Pages 333-339

  Zhang, Min ^a   Ding, Xiaolin ^a   Gu, Zhengbiao ^a   Li, Chunli ^a   Cao, C W ^b  

^a WUXI UNIVERSITY OF LIGHT INDUSTRY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dehydration; Free radical; Pigment; Selenium; Vegetable

Indexed keywords

BIODEGRADATION; CHEMILUMINESCENCE; CHLOROPHYLL; DEHYDRATION; FREE RADICAL REACTIONS; PARAMAGNETIC RESONANCE; SELENIUM;

BIOCHEMICAL QUALITY; CHEMILUMINESCENT METHOD (CLM); FREE RADICAL CONCENTRATION;

FOOD PRESERVATION;

EID: 0031702341     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939808917408     Document Type: Article

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