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Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)
Non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) is a widely consumed leafy vegetable by the rural people in South Africa. Traditional blanching methods (5%, 10% or 20% lemon juice solutions in steam, microwave treatments and hot water bath at 95 °C) on the changes of colour propertie...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770643/ https://www.ncbi.nlm.nih.gov/pubmed/31500353 http://dx.doi.org/10.3390/foods8090399 |