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Effects of different processing conditions on the carotenoid's composition, phenolic contents, and antioxidant activities of Brassica campestris leaves
Leafy vegetables are enriched with health-promoting compounds such as carotenoids and polyphenols. Different processing treatments have been shown to affect the amounts of these compounds. In this study, mustard (Brassica campestris) leaves were subjected to various processing treatments, boiling, f...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10613915/ https://www.ncbi.nlm.nih.gov/pubmed/37908713 http://dx.doi.org/10.1016/j.heliyon.2023.e21191 |