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Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(International Journal of Gastronomy and Food Science, 2018-05-29) Postcollita
The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source ...