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Aggregation induced by the synergy of sodium chloride and high-pressure improves chlorophyll stability

Fangwei Li1, Liang Zhou1, Jiarui Cao1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China.

Food Chemistry
|July 22, 2021
PubMed

Keywords:
AggregationChlorophyll stabilityHigh-pressureSodium chloride

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