Chemistry · Food Chemistry
Which compound is primarily responsible for the green colour degradation in cooked vegetables under acidic conditions?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Pheophytin✓
- 2Chlorophyllin
- 3Chlorophyllide
- 4Protochlorophyll
Correct answer
Pheophytin
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