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Effect of Blanching and Drying Methods on β -Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables

Food ChemistryAscorbic AcidCarotenoidEngineeringBotanyLeafy VegetablesAgricultural EconomicsDrying MethodsRipeningPost-harvest PhysiologyPhotosynthesisPlant PhysiologyVegetable ProductionHealth Sciences