Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables
<i>Brassica</i> vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that impr...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2023-02-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |