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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2021
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| Materias: | |
| 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 |