Effects of different cooking techniques on bioactive contents of leafy vegetables
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DOI: 10.1016/j.ijgfs.2020.100246
Abstract: Abstract Domestic cooking is based on common techniques, which include boiling, microwaving, frying, and steaming. Most leafy vegetables are commonly consumed after cooking which may improve palatability by softening the food matrix, inactivate the anti-nutritional… read more here.
Keywords: different cooking; cooking techniques; bioactive contents; contents vegetables ... See more keywords