Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower.
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DOI: 10.1016/j.foodchem.2020.127901
Abstract: Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming and microwaving) and different preparation times, on the content… read more here.
Keywords: cooking practices; practices influence; content; influence carotenoid ... See more keywords