Kinetics of colour, chlorophyll and ascorbic acid content in spinach baked in different types of oven


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İŞLEROĞLU H., YILMAZER M., KEMERLİ KALBARAN T., ÜREN A., ERTEKİN F.

International Journal Of Food Properties, vol.20, pp.2456-2465, 2017 (Journal Indexed in SCI Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20
  • Publication Date: 2017
  • Doi Number: 10.1080/10942912.2016.1240689
  • Title of Journal : International Journal Of Food Properties
  • Page Numbers: pp.2456-2465
  • Keywords: Ascorbic acid, Chlorophyll, Spinach, Steam-assisted hybrid oven, DEGRADATION KINETICS, GREEN COLOR, OLERACEA L., LEAVES, STABILITY, QUALITY, FRESH, PEAS