Chemometric Analysis of Chlorophyll a, b and Carotenoid Content in Green Leafy Vegetables
Effects of cooking on chlorophyll a and b and total carotenoid content in seven leafy green vegetables (Brussels sprout, white cabbage, kale, chard, garden patience, broccoli and spinach) were evaluated. Pigment content varied between species. Chlorophyll a content was higher in all analyzed veget...
Guardado en:
| Autores principales: | , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
University of Niš
2013-12-01
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| Colección: | Biologica Nyssana |
| Materias: | |
| Acceso en línea: | http://journal.pmf.ni.ac.rs/bionys/index.php/bionys/article/view/17/7 |
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