Influence of critical storage temperatures on degradative pathways of pigments in green beans (Phaseolus vulgaris cvs. Perona and Boby)

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 1, 1999, Pages 19-24

  Monreal, Marianne ^a   De Ancos, Begoña ^a   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Chilling; Chlorophylls; Cold storage; Green beans; Quality; Shelf period; Xanthophylls

Indexed keywords

CHLOROPHYLL; PIGMENT; XANTHOPHYLL;

ARTICLE; BEAN; CHEMISTRY; CRYOPRESERVATION; CULTIVAR; DEGRADATION; FOOD HANDLING; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LEGUME; SHELF LIFE; TEMPERATURE;

FABACEAE; FOOD HANDLING; HYDROLYSIS; PIGMENTS, BIOLOGICAL; PLANTS, MEDICINAL; TEMPERATURE;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0032959266     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980069e     Document Type: Article

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