Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement.

Food Chem X · 2023 · PMC10740017 · PMID 38144827

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a clear trendno p-value reported

2 (a) and (b), which illustrate a clear trend of decreasing chlorophyll content with increasing HCHT time and relative humidity (RH).

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a decreasing trendno p-value reported

Carotenoid retention showed a decreasing trend with increasing RH and HCHT time.

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