| 摘要 |
<P>PROBLEM TO BE SOLVED: To prevent the fading of green color caused by the heat-treatment of a green vegetable. <P>SOLUTION: The fading of the green color of a green vegetable is prevented to keep the color by adding lysine, arginine, histidine or carnosin to the green vegetable before heat-treatment. <P>COPYRIGHT: (C)2003,JPO |
