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Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

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Figure

Table 1. Change in chlorophyll content (mg/100g) of Green Peas (T1-Fresh Peas; T2 Blanching; T3 Blanching + chlo- rophyll fixation; T4 MRP + Blanching) Mean ± SD
Figure 2 and phyllb degraded at a rate approximately 25% - 40% Table 2. Author [17] reported that chloro-

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