Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
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DOI: 10.3390/antiox11050931
Abstract: Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling),… read more here.
Keywords: antioxidant activity; faba; faba leaves; flavor ... See more keywords