The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard

The effects of five domestic thawing methods, including air thawing (AIR), water thawing with bags (W + B), water thawing without bags (W − B), refrigerator thawing (REF), and microwave thawing (MIC), on the main health-promoting compounds and antioxidant capacity in both unblanched and blanched bab...

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Detalles Bibliográficos
Autores principales: Zhang, Fen, Lin, Pei-Xing, Xia, Ping-Xin, Di, Hong-Mei, Zhang, Jia-Qi, Wang, Zi-Han, Li, Zhi-Qing, Huang, Shu-Ya, Li, Huan-Xiu, Sun, Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8695503/
https://www.ncbi.nlm.nih.gov/pubmed/35423474
http://dx.doi.org/10.1039/d1ra00610j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8695503/
https://www.ncbi.nlm.nih.gov/pubmed/35423474
http://dx.doi.org/10.1039/d1ra00610j

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