Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing

Food Chemistry

Volumn 61, Issue 1-2, 1998, Pages 113-118

  López Ayerra, Beatriz ^a   Antonia Murcia, M ^a   Garcia Carmona, Francisco ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHLOROPHYLL A; CHLOROPHYLL B; PHEOPHYTIN;

ARTICLE; DEGRADATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FREEZING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID PEROXIDATION; SPINACH; TEMPERATURE; TIME;

SPINACIA OLERACEA;

EID: 0344589309     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00099-X     Document Type: Article

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