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The unintended co-extraction of chlorophylls during the recovery of polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing the ethanolic extracts of sugar beet leaves using a UV-A treatment (390 nm).
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Ebrahimi et al. (Mon,) studied this question.
www.synapsesocial.com/papers/68e5ea28b6db64358757e781 — DOI: https://doi.org/10.1002/jsfa.13780
Peyman Ebrahimi
Luziana Hoxha
Dasha Mihaylova
Journal of the Science of Food and Agriculture
Istituto Nazionale di Fisica Nucleare, Sezione di Padova
University of Food Technologies
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