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Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida
Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive su...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619837/ https://www.ncbi.nlm.nih.gov/pubmed/34829069 http://dx.doi.org/10.3390/foods10112786 |