Monitoring of Chlorogenic Acid and Antioxidant Capacity of <em>Solanum melongena</em> L. (Eggplant) under Different Heat and Storage Treatments

• Asıl Yazarlar: Petra Šilarová (Yazar), Lila Boulekbache-Makhlouf (Yazar), Federica Pellati (Yazar), Lenka Česlová (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2019-07-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

<i>Solanum melongena</i> L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on e...