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

• Հիմնական հեղինակներ: Shucheng Duan (Հեղինակ), Soon-Jae Kwon (Հեղինակ), Chan Saem Gil (Հեղինակ), Seok Hyun Eom (Հեղինակ)
• Ձևաչափ: Գիրք
• Հրապարակվել է: MDPI AG, 2022-05-01T00:00:00Z.
• Խորագրեր: article
• Առցանց հասանելիություն: 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,...