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