Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing
Chlorophyll imparts a green color to vegetables and possesses antioxidant, antimicrobial, immunomodulatory, and anticancer functions. However, it is unstable during thermal processing and easily degraded, resulting in loss of its bioactivity, thereby affecting the color and nutritional quality of ve...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-032.pdf |
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