Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods

• Asıl Yazarlar: Shucheng Duan (Yazar), Soon-Jae Kwon (Yazar), Chan Saem Gil (Yazar), Seok Hyun Eom (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2022-05-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors,...