Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of <i>Cheddar</i> and <i>Depurple</i> Cauliflower (<i>Brassica oleracea</i> L. var. botrytis)
The effect of steam and <i>sous-vide</i> oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in <i>Chedd...
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MDPI AG,
2021-01-01T00:00:00Z.
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A1234.567 |
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