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Volumn 88, Issue 3, 2008, Pages 471-478

Chromatographic evaluation of chlorophyll derivatives in pasta-based food products: Effects of pasteurization treatments and correlation with sensory profiles

Author keywords

Chlorophyll; Liquid chromatography; Pasta; Pasteurization; Sensory profile; Spinach

Indexed keywords

POACEAE; SPINACIA OLERACEA;

EID: 38749123519     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3109     Document Type: Article
Times cited : (8)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.