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