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Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutrition...

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Detalles Bibliográficos
Autores principales:	Buratti, Susanna, Cappa, Carola, Benedetti, Simona, Giovanelli, Gabriella
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278733/ https://www.ncbi.nlm.nih.gov/pubmed/32397489 http://dx.doi.org/10.3390/foods9050607

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