Impact of Different Thermal Processing Techniques on the Phytochemical Composition, Antioxidant Capacity, and DNA-Protective Properties of Broccoli
Vegetables are usually thermally processed before consumption to improve their flavor and safety. In this work, the effect of boiling (BO), blanching (BL), steaming (ST), air-frying (AF), and pan-frying (PF)on the nutritional value and bioactivity of broccoli (<i>Brassica oleracea</i> va...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/13/7469 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|