Phenolic profile, physicochemical properties and antioxidant activities of blanching water obtained from some green leafy vegetables
Blanching water has been a waste in different households and carries the leached-out nutrients from fruits and vegetables. This study uncovers the potential benefits of blanching water, a byproduct often discarded as waste, from some green leafy vegetables. The blanching was carried out with a blanc...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002776 |
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