(Q114863637)

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Effect of pH on chlorophyll degradation and colour loss in blanched green peas

scientific article published in 2007

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10.1016/J.FOODCHEM.2005.09.079

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Effect of pH on chlorophyll degradation and colour loss in blanched green peas (English)

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10.1016/J.FOODCHEM.2005.09.079

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Nuray Koca

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1

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10.1016/J.FOODCHEM.2005.09.079

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Feryal Karadeniz

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10.1016/J.FOODCHEM.2005.09.079

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Hande Selen Burdurlu

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3

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10.1016/J.FOODCHEM.2005.09.079

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January 2007

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26 October 2022

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10.1016/J.FOODCHEM.2005.09.079

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100

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10.1016/J.FOODCHEM.2005.09.079

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2

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609-615

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26 October 2022

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10.1016/J.FOODCHEM.2005.09.079

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10.1016/J.FOODCHEM.2005.09.079

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https://api.crossref.org/v1/works/https://doi.org/10.1016/J.FOODCHEM.2005.09.079

(Q114863637)

Effect of pH on chlorophyll degradation and colour loss in blanched green peas

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