Degradation kinetics of color, antioxidant activity, total phenolic content, and physicochemical investigation of blanched amaranthus leaves puree by FTIR. AUDJG - Food Technology [Internet]. 28. Juli 2021 [zitiert 2. November 2026];45(2):33-47. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/5048