Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice

Food and Bioprocess Technology

Volumn 7, Issue 4, 2014, Pages 1137-1148

  Sánchez Vega, Rogelio ^a   Elez Martínez, Pedro ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Broccoli juice; Chlorophyll; Chlorophyll degradation compounds; Chlorophyllase; High intensity pulsed electric fields

Indexed keywords

EID: 84894824201     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1152-2     Document Type: Article

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