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Agocs A and Deli J. Pigments in your food. Journal of Food Composition and Analysis, Volume 24, Issue 6, September 2011, Pages 757-759.
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Burns J, Fraser PD, and Bramley PM. Identification and quantification of carotenoids, tocopherols and chlorophylls in commonly consumed fruits and vegetables. Phytochemistry, Volume 62, Issue 6, March 2003, Pages 939-947.
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Eleazu CO and Eleazu KC. Bioactive constituents and in vitro antioxidant capacity of water leaf (Talinum triangulare) as affected by domestic cooking. SCIENCEDOMAIN International, New Delhi, India, European Journal of Medicinal Plants, 2013, 3, 4, pages 540-551.
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Garrido Y, Tudela JA, Hernandez JA, et al. Modified atmosphere generated during storage under light conditions is the main factor responsible for the quality changes of baby spinach. Postharvest Biology and Technology, 2016, 114, pages 45-53.
Hasperue JH, Gomez-Lobato ME, Chaves AR, et al. Time of day at harvest affects the expression of chlorophyll degrading genes during postharvest storage of broccoli. Postharvest Biology and Technology, Volume 82, August 2013, Pages 22-27.
Inanc AL. (2011). Chlorophyll: Structural Properties, Health Benefits and Its Occurrence in Virgin Olive Oils. Akademik 9(2) (2011) 26-32.
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Pinto E, Almeida AA, Aguiar AARM, et al. Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition. Food Chemistry, Volume 152, 1 June 2014, Pages 603-611.
Pumilia G, Cichon MJ, Cooperstone JL, et al. Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting. Food Research International, Volume 65, Part B, November 2014, Pages 193-198.
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