Effect of Blanching and Boiling on the Secondary Metabolism of Cultivated Cardoon Stalks: A Case Study of the Tuscany Region (Italy)
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DOI: 10.3390/metabo12080728
Abstract: Cardoon (C. cardunculus var. altilis DC) is commonly cultivated in the Mediterranean area to produce stalks that are consumed once cooked. Before cooking, stalks are usually subjected to blanching, which means they are exposed to… read more here.
Keywords: cardoon stalks; effect; boiling secondary; blanching boiling ... See more keywords