Figure 2
First-order total colour (Hunter L × a × b value) degradation kinetics of green chilli puree at selected temperatures (○ 50 °C; Δ 60 °C; • 70 °C; ⋄ 80 °C; × 90 °C).

First-order total colour (Hunter L × a × b value) degradation kinetics of green chilli puree at selected temperatures (○ 50 °C; Δ 60 °C; • 70 °C; ⋄ 80 °C; × 90 °C).

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