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

• Hoofdauteurs: Shucheng Duan (Auteur), Soon-Jae Kwon (Auteur), Chan Saem Gil (Auteur), Seok Hyun Eom (Auteur)
• Formaat: Boek
• Gepubliceerd in: MDPI AG, 2022-05-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: 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,...