Wulian Hu

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Insight into Impact of Pre-Cooking and Freezing on Colour Stability of Pakchoi During the Thermal Processing: A Study on Chlorophyll and Organic Acid Evolutions

Number of pages: 45 Posted: 23 Dec 2024
Wenjin Gong, Xingwei Li, Jian Hu, Wulian Hu, Nana Zhang, Xing Chen, Bowen Yan, Jianxin Zhao, Hao Zhang, wei Chen and Daming Fan
Jiangnan University, affiliation not provided to SSRN, Jiangnan University, affiliation not provided to SSRN, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University and Jiangnan University
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Abstract:

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chlorophylls, pheophytins, pyropheophytin a, Organic acids, pre-cooking, Freezing, re-cooking