Mohd Amin, S.F.; Karim, R.; Yusof, Y.A.; Muhammad, K.
Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees. Appl. Sci. 2023, 13, 1344.
https://doi.org/10.3390/app13031344
AMA Style
Mohd Amin SF, Karim R, Yusof YA, Muhammad K.
Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees. Applied Sciences. 2023; 13(3):1344.
https://doi.org/10.3390/app13031344
Chicago/Turabian Style
Mohd Amin, Siti Faridah, Roselina Karim, Yus Aniza Yusof, and Kharidah Muhammad.
2023. "Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees" Applied Sciences 13, no. 3: 1344.
https://doi.org/10.3390/app13031344
APA Style
Mohd Amin, S. F., Karim, R., Yusof, Y. A., & Muhammad, K.
(2023). Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees. Applied Sciences, 13(3), 1344.
https://doi.org/10.3390/app13031344