Changes in Chlorophyll Content of Selected Leafy Vegetables during Hydrothermal Processing
Moses Ayodele Ojo, Ramal Ahmed Mustafa, Mary Oluwatosin Adesola, Rachel Oluwatoyin Adetola, Richard Akinlolu Ajani & Adekunle Olusegun Adeoye · International Journal of Biochemistry Research & Review · 2025
Background: Chlorophyll is a pigment present in all green plants, and it is required for photosynthesis, which is a process by which light energy converts to chemical energy. Chlorophyll in leaf vegetables is highly susceptible to degradation during processing. This process occur...
Open access
Research Article
10.9734/ijbcrr/2025/v34i61075