Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables

Brassica vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that improves their phenolic...

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Detalles Bibliográficos
Autores principales: Nandasiri, Ruchira, Semenko, Breanne, Wijekoon, Champa, Suh, Miyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952021/
https://www.ncbi.nlm.nih.gov/pubmed/36830048
http://dx.doi.org/10.3390/antiox12020490

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952021/
https://www.ncbi.nlm.nih.gov/pubmed/36830048
http://dx.doi.org/10.3390/antiox12020490

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