Effect of pH and Phosphate on the Interaction between Spinach Chlorophyll and Protein
碩士 === 國立臺灣大學 === 食品科技研究所 === 86 === The degradation of chlorophyll often results in the undesirable color change of green vegetables during processing and storage. The research in the color preservation of these vegetables concerned mainly...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/10453632044939036405 |